Honjozo-Infused Miso Soup with Silken Tofu & Wakame
A soul-warming bowl that honors Japanese home cooking traditions, featuring a delicate miso broth simmered with fragrant honjozo sake and fresh seaweed for an authentic umami depth. This japanese-inspired asian ready in about 25 minutes pairs dashi stock, white miso paste, wakame seaweed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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
- 1/4 cup wakame seaweed
- 14 oz silken tofu
- 2 tbsp honjozo sake
- 1 tbsp mirin
- 1 tsp fresh ginger
Instructions
- Step 1: In a medium pot, combine 4 cups dashi stock and 2 tbsp honjozo sake. Bring to a gentle simmer over medium-low heat, swirling occasionally until the sake aroma becomes pronounced (about 3 minutes).
- Step 2: Add 1 tsp grated ginger and 1 tbsp mirin, stirring to dissolve. Remove from heat and let steep for 2 minutes to meld flavors.
- Step 3: Gently fold in 3 tbsp white miso paste using a whisk, ensuring no lumps form. Stir in 1/4 cup rehydrated wakame seaweed and 14 oz cubed silken tofu.
- Step 4: Return to low heat for 1 minute until heated through—do not boil, as it will curdle the miso. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honjozo-Infused Miso Soup with Silken Tofu & Wakame take to make?
Total time is about 25 minutes (15 min prep + 10 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 Silken Tofu & 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 Honjozo-Infused Miso Soup with Silken Tofu & 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 Honjozo-Infused Miso Soup with Silken Tofu & Wakame 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 Silken Tofu & Wakame?
Japanese asian 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
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
