Highball Miso Soup with Tofu and Wakame

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

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 soup recipe, 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

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Instructions

1. 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.
2. Step 2: While the stock simmers, cut 4 oz firm tofu into 1/2-inch cubes and set aside.
3. 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.
4. 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.
5. 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.