Honjozo-Infused Miso Soup with Seasonal Tofu
A delicate Japanese miso soup featuring honjozo sake for depth, topped with silken tofu and seasonal vegetables, embodying true Japanese simplicity and balance. This Japanese-inspired soup recipe, ready in about 23 minutes, pairs dashi stock, white miso paste, honjozo sake for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 calories and feeds 4, 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
- 4 cups dashi stock
- 3 tbsp white miso paste
- 1 tbsp honjozo sake
- 1 block (14 oz), sliced into 1/4-inch cubes silken tofu
- 1 tbsp, rehydrated wakame seaweed
- 2, thinly sliced green onions
- 1/2 cup, shelled edamame
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 4 cups dashi stock in a medium saucepan over medium-low heat until it reaches 160°F (71°C) — do not boil, as it will cloud the stock.
- Step 2: Remove from heat and stir in 3 tbsp white miso paste until fully dissolved, then add 1 tbsp honjozo sake and stir gently for 30 seconds to mellow the alcohol.
- Step 3: Gently swirl in 1 block silken tofu (14 oz), 1 tbsp rehydrated wakame seaweed, and 1/2 cup shelled edamame, heating just until the tofu is warmed through (about 2 minutes).
- Step 4: Divide into bowls, top with 2 thinly sliced green onions, and serve immediately while the soup is steaming.
