Floating Miso Soup with Crispy Tofu
A minimalist bowl featuring delicate tofu 'floating' in a clear miso broth, evoking the ethereal quality of modern lighting design. This japanese-inspired soups (vegan) ready in about 25 minutes pairs sesame oil, cornstarch, water 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.
Ingredients
- 8 oz, pressed and cut into 1/2-inch cubes extra-firm tofu
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 1/4 cup water
- 3 tbsp white miso paste
- 1 inch piece kombu seaweed
- 2 tbsp, thinly sliced green onions
- 1 tsp toasted sesame seeds
Instructions
- Step 1: In a small bowl, toss 8 oz cubed tofu with 1 tsp sesame oil and 1 tbsp cornstarch until evenly coated.
- Step 2: Heat a non-stick skillet over medium heat. Add tofu in a single layer and cook for 3-4 minutes per side until golden and crispy.
- Step 3: While tofu cooks, prepare broth: In a saucepan, combine 1/4 cup water, 3 tbsp white miso paste, and 1 inch kombu. Heat gently over low heat for 5 minutes until miso dissolves (do not boil).
- Step 4: Remove kombu and discard. Strain broth through a fine-mesh sieve into a bowl to remove any solids.
- Step 5: Arrange crispy tofu in a bowl and pour hot miso broth over it.
- Step 6: Garnish with 2 tbsp thinly sliced green onions and 1 tsp toasted sesame seeds just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Floating Miso Soup with Crispy 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 Floating Miso Soup with Crispy 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 sesame oil from drying out.
Can I substitute ingredients in Floating Miso Soup with Crispy 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 Floating Miso Soup with Crispy Tofu 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 Floating Miso Soup with Crispy Tofu 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.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
