Hijiki Miso Soup with Local Greens

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A simple yet flavorful soup using Okinawa's wild greens and dried hijiki seaweed in a deeply savory miso base. This japanese-inspired soups ready in about 18 minutes pairs dried hijiki seaweed, chopped local greens, dashi stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 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.

Prep: 10 min Cook: 8 min Serves 2 Japanese cuisine 90 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Rinse 5g dried hijiki seaweed under cold water and soak in 100ml warm water for 10 minutes until rehydrated; drain and chop finely.
  2. Step 2: Bring 400ml dashi stock to a gentle simmer in a small pot over medium heat.
  3. Step 3: Add 100g chopped local greens and simmer for 2 minutes until wilted.
  4. Step 4: Whisk 1 tbsp white miso paste with 2 tbsp warm dashi stock until smooth, then stir into the pot. Add 1 tsp mirin and simmer for 1 minute without boiling.
  5. Step 5: Remove from heat and stir in 5g chopped hijiki seaweed and 1/2 tsp sesame oil. Let sit for 2 minutes to infuse flavors before serving.

Frequently asked questions

How long does Hijiki Miso Soup with Local Greens 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 Hijiki Miso Soup with Local Greens?

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 dried hijiki seaweed from drying out.

Can I substitute ingredients in Hijiki Miso Soup with Local Greens?

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 Hijiki Miso Soup with Local Greens 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 Hijiki Miso Soup with Local Greens?

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

Related recipes