Creamy Miso Soup with Tofu and Seaweed

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 comforting Japanese soup with umami-rich miso, silken tofu, and wakame seaweed, embodying the simplicity of traditional Japanese cuisine. This Japanese-inspired soup recipe (vegan), ready in about 25 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 180 calories and feeds 2, 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: 10 min Cook: 15 min Serves 2 Japanese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium pot, bring 4 cups dashi stock to a gentle simmer over medium heat (do not boil).
  2. Step 2: In a small bowl, whisk 3 tbsp white miso paste with 2 tbsp hot broth until smooth to avoid lumps.
  3. Step 3: Stir the miso mixture back into the pot and simmer for 2 minutes without boiling to preserve flavor.
  4. Step 4: Add 1 block (14 oz) cubed silken tofu and 1 tbsp dried wakame seaweed to the pot and simmer for 5 minutes.
  5. Step 5: Remove from heat, stir in 1 thinly sliced green onion, and serve immediately.

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