Four-Ingredient Japanese Miso Soup with Silken Tofu
A soothing and simple miso soup that highlights the umami depth of miso paste, silky tofu cubes, and wakame seaweed. This japanese-inspired soups (vegetarian) ready in about 15 minutes pairs dashi stock, white miso paste, silken tofu, diced into 1/2-inch cubes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 60 calories and feeds 4, 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 dashi stock
- 3 tbsp white miso paste
- 7 oz silken tofu, diced into 1/2-inch cubes
- 2 tbsp dried wakame seaweed
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium pot, bring 4 cups dashi stock to a gentle simmer over medium heat.
- Step 2: Add 2 tbsp dried wakame seaweed to the simmering stock and cook for 2 minutes until rehydrated and tender.
- Step 3: Lower the heat to medium-low and whisk 3 tbsp white miso paste with 1/2 cup of warm dashi stock in a small bowl until smooth. Stir the miso mixture back into the pot, ensuring the soup does not boil to preserve flavor.
- Step 4: Gently add 7 oz silken tofu diced into 1/2-inch cubes and warm through for 2 minutes without boiling. Serve immediately in bowls.
Frequently asked questions
How long does Four-Ingredient Japanese Miso Soup with Silken Tofu 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 Four-Ingredient Japanese Miso Soup with Silken 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 dashi stock from drying out.
Can I substitute ingredients in Four-Ingredient Japanese Miso Soup with Silken 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 Four-Ingredient Japanese Miso Soup with Silken Tofu for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Four-Ingredient Japanese Miso Soup with Silken Tofu vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
