Highball Miso Soup with Tofu and Wakame
A balanced, umami-rich soup inspired by the highball's spirit-forward simplicity, featuring a clear miso broth and delicate tofu, served in a tall bowl. This japanese-inspired soups ready in about 18 minutes pairs dashi stock, white miso paste, firm tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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
- 4 oz firm tofu
- 1 tbsp dried wakame seaweed
- 2 tbsp thinly sliced green onion
- 1/2 tsp sesame oil
- 1 tsp toasted sesame seeds
Instructions
- Step 1: Bring 2 cups dashi stock to a gentle simmer in a small pot over medium-low heat, ensuring it never boils vigorously to preserve delicate flavors.
- Step 2: While the stock simmers, cut 4 oz firm tofu into 1/2-inch cubes and set aside.
- Step 3: Once the stock is simmering, remove from heat and whisk in 2 tbsp white miso paste until fully dissolved, then return to low heat for 1 minute to warm through without boiling.
- Step 4: Add 1 tbsp dried wakame seaweed and 4 oz tofu cubes to the miso broth, gently swirling to distribute the wakame, and cook for 2 minutes until the wakame is tender and the tofu is heated through.
- Step 5: Divide the soup into two tall bowls, drizzle with 1/2 tsp sesame oil, and sprinkle with 2 tbsp thinly sliced green onion and 1 tsp toasted sesame seeds before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Highball Miso Soup with Tofu and Wakame take to make?
Total time is about 18 minutes (10 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 Highball Miso Soup with 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 Highball Miso Soup with 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 Highball Miso Soup with 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.
What goes well with Highball Miso Soup with Tofu and Wakame?
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
- ★★★★★
Made with what I had on hand and it still came out great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★☆☆☆
The proportions seem off. Way too much of some ingredients.
