Citrus-Miso Sour Soup with Tofu and Seaweed
A bright, umami-packed miso soup enriched with fresh lemon juice for a gentle sour note, silky tofu cubes, and tender wakame seaweed. This japanese-inspired soups ready in about 20 minutes pairs water, dashi granules, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 4 cups water
- 1 tsp dashi granules
- 3 tbsp white miso paste
- 7 oz, cut into 1/2-inch cubes soft tofu
- 1 tbsp dried wakame seaweed
- 2 tbsp fresh lemon juice
- 2, thinly sliced scallions
Instructions
- Step 1: In a medium pot, bring 4 cups water to a gentle simmer. Stir in 1 tsp dashi granules until dissolved to create a flavorful broth base.
- Step 2: Place 3 tbsp white miso paste in a small bowl and ladle in about 1 cup of the hot broth. Whisk until the miso is fully dissolved and smooth.
- Step 3: Return the miso mixture to the pot, stirring gently to combine without boiling to preserve the miso's delicate flavor.
- Step 4: Add 7 oz soft tofu cut into 1/2-inch cubes and 1 tbsp dried wakame seaweed to the soup. Simmer gently for 3-4 minutes until the tofu is heated through and the wakame has rehydrated and softened.
- Step 5: Remove the pot from heat and stir in 2 tbsp fresh lemon juice to brighten the broth with a subtle sour edge.
- Step 6: Ladle the soup into bowls and garnish each with 2 thinly sliced scallions for a fresh contrast.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Citrus-Miso Sour Soup with Tofu and Seaweed take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Citrus-Miso Sour Soup with Tofu and Seaweed?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep water from drying out.
Can I substitute ingredients in Citrus-Miso Sour Soup with Tofu and Seaweed?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Citrus-Miso Sour Soup with Tofu and Seaweed for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Citrus-Miso Sour Soup with Tofu and Seaweed?
Japanese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
