Classic Miso Soup with Seaweed and Tofu

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A deeply flavorful miso soup with silky tofu and ocean-fresh seaweed in a perfectly balanced umami broth. This japanese-inspired soups 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.

★ 4.5 (14 ratings) 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.

Frequently asked questions

How long does Classic Miso Soup with Seaweed and Tofu take to make?

Total time is about 25 minutes (15 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 Classic Miso Soup with Seaweed and Tofu?

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 white miso paste from drying out.

Can I substitute ingredients in Classic Miso Soup with Seaweed and Tofu?

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 Classic Miso Soup with Seaweed and Tofu 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 Classic Miso Soup with Seaweed and Tofu?

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.

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