Four-Ingredient Miso Soup with Tofu and Scallions
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 soups (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.
Ingredients
- 4 cups water
- 1 tbsp dashi granules
- 3 tbsp white miso paste
- 7 oz, cubed silken tofu
- 2 stalks thinly sliced scallions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- 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.
- Step 4: Add 7 oz cubed silken tofu carefully into the soup and warm for 2-3 minutes until heated through.
- Step 5: Remove from heat and ladle soup into bowls. Garnish each bowl with thinly sliced 2 scallions before serving immediately.
Frequently asked questions
How long does Four-Ingredient Miso Soup with Tofu and Scallions 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 Miso Soup with Tofu and Scallions?
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 Four-Ingredient Miso Soup with Tofu and Scallions?
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 Miso Soup with Tofu and Scallions 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 Miso Soup with Tofu and Scallions 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.
