Hakata-Style Miso Soup with Honjozo-Infused Broth
A soul-warming bowl of miso soup with delicate seafood notes, featuring a rich broth brewed with honjozo sake for authentic depth and umami complexity. This japanese-inspired soups ready in about 23 minutes pairs dashi stock, honjozo sake, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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 dashi stock
- 3 tablespoons honjozo sake
- 3 tablespoons white miso paste
- 1/2 block (150g), cubed silken tofu
- 1 tablespoon, rehydrated wakame seaweed
- 2, thinly sliced green onions
- 4 medium, peeled and deveined shrimp
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, combine 4 cups dashi stock and 3 tablespoons honjozo sake over medium heat until it reaches a gentle simmer (do not boil), then reduce heat to low.
- Step 2: Whisk 3 tablespoons white miso paste into the simmering broth until fully dissolved, then gently fold in 150g cubed silken tofu and 4 medium shrimp, cooking for 2 minutes until shrimp turn pink and opaque.
- Step 3: Add 1 tablespoon rehydrated wakame seaweed and cook for 1 minute until heated through, then remove from heat. Stir in 2 thinly sliced green onions just before serving to preserve their fresh flavor.
Frequently asked questions
How long does Hakata-Style Miso Soup with Honjozo-Infused Broth take to make?
Total time is about 23 minutes (15 min prep + 8 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 Hakata-Style Miso Soup with Honjozo-Infused Broth?
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 Hakata-Style Miso Soup with Honjozo-Infused Broth?
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 Hakata-Style Miso Soup with Honjozo-Infused Broth 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 Hakata-Style Miso Soup with Honjozo-Infused Broth?
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.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
I've tried many soups recipes and this is hands down the best.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
