Brewed Miso Noodle Soup with Tofu

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A deeply savory broth made with traditionally brewed miso paste, served with silken tofu and fresh scallions for a comforting yet light meal. This Japanese-inspired soup recipe (gluten-free), ready in about 30 minutes, pairs dashi stock, white miso paste, silken tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 4 cups dashi stock in a medium pot over medium-low heat until just simmering, avoiding boiling to preserve delicate flavor.
  2. Step 2: Remove pot from heat and stir in 3 tbsp white miso paste until fully dissolved, then return to low heat for 2 minutes to warm through.
  3. Step 3: Gently add 1 block (14 oz) cubed silken tofu and 1 tbsp dried wakame, simmering for 5 minutes until wakame rehydrates and tofu warms.
  4. Step 4: Stir in 1 tsp toasted sesame oil, then divide into bowls and garnish with 4 thinly sliced scallions per serving.

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