Half-Portion Japanese Miso Soup with Silken Tofu and Wakame
A delicate, comforting miso soup prepared in a half-portion size, featuring silken tofu and wakame seaweed for authentic umami flavor. 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 1, 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
- 2 cups water
- 1 tsp dashi granules
- 2 tbsp white miso paste
- 1/2 cup cubed (about 4 oz) silken tofu
- 1 tsp dried wakame seaweed
- 1 tbsp thinly sliced green onions
- 1/2 tsp soy sauce
Instructions
- Step 1: Bring 2 cups water to a gentle simmer in a medium saucepan over medium heat. Stir in 1 tsp dashi granules until dissolved.
- Step 2: Add 1 tsp dried wakame seaweed to the simmering broth and cook for 2 minutes until rehydrated and tender.
- Step 3: Reduce heat to low. In a small bowl, whisk 2 tbsp white miso paste with 1/4 cup of the hot broth until smooth, then stir this mixture back into the saucepan to avoid clumps.
- Step 4: Gently add 1/2 cup cubed silken tofu to the soup and warm for 1-2 minutes without boiling to keep tofu texture delicate.
- Step 5: Stir in 1/2 tsp soy sauce for seasoning and remove from heat.
- Step 6: Ladle soup into bowls and garnish with 1 tbsp thinly sliced green onions before serving.
Frequently asked questions
How long does Half-Portion Japanese Miso Soup with Silken Tofu and Wakame 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 Half-Portion Japanese Miso Soup with Silken Tofu and Wakame?
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 Half-Portion Japanese Miso Soup with Silken Tofu and Wakame?
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 Half-Portion Japanese Miso Soup with Silken Tofu and Wakame for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Half-Portion Japanese Miso Soup with Silken Tofu and Wakame 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.
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