Creamy Miso Soup with Tofu and Seaweed

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

A comforting Japanese soup with umami-rich miso, silken tofu, and wakame seaweed, embodying the simplicity of traditional Japanese cuisine. This japanese-inspired soups (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.

★ 4.3 (12 ratings) 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.

Frequently asked questions

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

Total time is about 25 minutes (10 min prep + 15 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 Creamy Miso 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 dashi stock from drying out.

Can I substitute ingredients in Creamy Miso 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 Creamy Miso Soup with Tofu and Seaweed for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.

Is Creamy Miso Soup with Tofu and Seaweed vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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