Dashi-Infused Miso Soup with Silken Tofu and Wakame
A classic Japanese soup combining umami-rich dashi broth with creamy silken tofu and tender wakame seaweed for a soothing starter. This japanese-inspired soups 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.
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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Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Dashi-Infused Miso Soup with Silken Tofu and Wakame take to make?
Total time is about 15 minutes (5 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 Dashi-Infused Miso Soup with Silken Tofu and Wakame?
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 water from drying out.
Can I substitute ingredients in Dashi-Infused Miso Soup with Silken Tofu and Wakame?
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 Dashi-Infused Miso Soup with Silken Tofu and Wakame 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.
What goes well with Dashi-Infused Miso Soup with Silken Tofu and Wakame?
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.
