Half-Portion Miso Soup with Silken Tofu and Wakame
A light, comforting miso soup prepared in half portions, featuring delicate silken tofu cubes and tender wakame seaweed. This japanese-inspired soups (vegetarian, gluten free) ready in about 15 minutes pairs dashi stock, white miso paste, cut into 1/2-inch cubes silken tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 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
- 2 cups dashi stock
- 2 tbsp white miso paste
- 100 g, cut into 1/2-inch cubes silken tofu
- 1 tbsp dried wakame seaweed
- 1 stalk, thinly sliced scallions
- 1 cup water
Instructions
- Step 1: Soak 1 tbsp dried wakame seaweed in 1 cup cold water for 10 minutes until rehydrated and tender, then drain and chop into bite-size pieces.
- Step 2: In a medium pot, bring 2 cups dashi stock to a gentle simmer over medium heat.
- Step 3: In a small bowl, whisk 2 tbsp white miso paste with 1/4 cup of the warm dashi stock until smooth, then stir this mixture back into the pot.
- Step 4: Add 100 g of silken tofu cut into 1/2-inch cubes and the rehydrated wakame to the pot, heating gently for 2-3 minutes until warmed through but not boiling.
- Step 5: Remove from heat and garnish with 1 thinly sliced scallion before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Half-Portion 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 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 dashi stock from drying out.
Can I substitute ingredients in Half-Portion 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 Miso Soup with Silken Tofu and Wakame 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.
Is Half-Portion Miso Soup with Silken Tofu and Wakame vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
