Dashi-Infused Miso Soup with Silken Tofu and Wakame

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

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 classic Japanese soup combining umami-rich dashi broth with creamy silken tofu and tender wakame seaweed for a soothing starter. This Japanese-inspired soup recipe, ready in about 15 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 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: 5 min Cook: 10 min Serves 2 Japanese cuisine 90 cal/serving

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Ingredients

4 cups water
1 tsp dashi granules
3 tbsp white miso paste
6 oz, cubed into 1/2-inch pieces silken tofu
1 tbsp dried wakame seaweed
2 thinly sliced scallions
1 tsp (optional) soy sauce

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Instructions

Step 1: Bring 4 cups water to a gentle simmer in a medium pot. Stir in 1 tsp dashi granules until fully dissolved.
Step 2: Add 1 tbsp dried wakame seaweed and simmer for 3 minutes until rehydrated and tender.
Step 3: Reduce heat to low. Place 3 tbsp white miso paste into a small bowl and ladle about 1 cup hot dashi broth into it. Whisk until smooth and then pour back into the pot, stirring gently.
Step 4: Add 6 oz cubed silken tofu carefully to avoid breaking. Heat for 2 minutes without boiling to preserve miso flavor.
Step 5: Remove from heat and garnish with 2 thinly sliced scallions and 1 tsp soy sauce if desired. Serve immediately.