Classic Miso Soup with Seaweed and 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 drafted and published.

A deeply flavorful miso soup with silky tofu and ocean-fresh seaweed in a perfectly balanced umami broth. This Japanese-inspired soup recipe, ready in about 25 minutes, pairs white miso paste, kombu dashi stock, firm tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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.

Prep: 15 min Cook: 10 min Serves 4 Japanese cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 8 oz firm tofu into 1/2-inch cubes and set aside. Rinse 1 oz wakame seaweed under cold water and soak for 5 minutes until soft, then drain.
  2. Step 2: Bring 4 cups kombu dashi stock to a gentle simmer in a saucepan over medium-low heat (do not boil).
  3. Step 3: In a small bowl, whisk 3 tbsp white miso paste with 2 tbsp warm dashi stock until smooth. Stir this mixture into the simmering dashi stock, whisking constantly until fully dissolved.
  4. Step 4: Add the drained wakame seaweed and tofu cubes to the soup. Simmer gently for 3 minutes until tofu is heated through.
  5. Step 5: Divide soup among bowls. Top each serving with 2 thinly sliced green onions and a drizzle of 1 tsp sesame oil before serving.

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