Four-Ingredient Miso Soup with Tofu and Scallions

By AislePrompt Editorial · ·

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 developed and reviewed.

A simple yet comforting miso soup made with just four key ingredients, featuring silky tofu and fresh scallions for depth and balance. This Japanese-inspired soup recipe (vegetarian), 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 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.

Prep: 5 min Cook: 10 min Serves 4 Japanese cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, bring 4 cups water to a gentle simmer over medium heat. Stir in 1 tbsp dashi granules until fully dissolved.
  2. Step 2: Place 3 tbsp white miso paste in a small bowl and ladle about 1/2 cup of hot dashi broth into it. Whisk until smooth and no lumps remain.
  3. Step 3: Pour the miso mixture back into the saucepan and stir gently to combine, keeping the heat low to avoid boiling which can affect flavor.
  4. Step 4: Add 7 oz cubed silken tofu carefully into the soup and warm for 2-3 minutes until heated through.
  5. Step 5: Remove from heat and ladle soup into bowls. Garnish each bowl with thinly sliced 2 scallions before serving immediately.

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