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 soups 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
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Honjozo-Infused Miso Soup with Seasonal Tofu take to make?
Total time is about 23 minutes (15 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 Honjozo-Infused Miso Soup with Seasonal Tofu?
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 Honjozo-Infused Miso Soup with Seasonal Tofu?
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 Honjozo-Infused Miso Soup with Seasonal Tofu for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Honjozo-Infused Miso Soup with Seasonal Tofu?
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
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
I've tried many soups recipes and this is hands down the best.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
