Honjozo-Infused Miso Soup with Tofu and Wakame
A perfectly balanced Japanese miso soup featuring honjozo sake in the broth for authentic depth, served with silken tofu and ocean-fresh wakame. This japanese-inspired soups ready in about 25 minutes pairs white miso paste, honjozo sake, dashi stock for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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
- 3 tbsp white miso paste
- 2 tbsp honjozo sake
- 4 cups dashi stock
- 1 block (14 oz), cut into 1/2-inch cubes silken tofu
- 1 tbsp, rehydrated in warm water for 5 minutes wakame seaweed
- 2, thinly sliced green onions
- 1/2 tsp toasted sesame oil
Instructions
- Step 1: In a small bowl, whisk miso paste with 1/4 cup of warm dashi stock until completely smooth, avoiding boiling to preserve flavor.
- Step 2: Heat remaining dashi stock in a saucepan over medium heat until it reaches a gentle simmer (small bubbles at edges), then remove from heat.
- Step 3: Stir in honjozo sake and the miso mixture; do not boil, as it will make the miso bitter.
- Step 4: Add tofu cubes and rehydrated wakame to the soup, simmering gently for 3 minutes until tofu is heated through.
- Step 5: Remove from heat, stir in toasted sesame oil, and garnish with green onions.
- Step 6: Serve immediately in warmed bowls while the soup is at a gentle simmer.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honjozo-Infused Miso Soup with Tofu and 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 Tofu and 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 white miso paste from drying out.
Can I substitute ingredients in Honjozo-Infused Miso Soup with Tofu and 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 Tofu and Wakame 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 Honjozo-Infused Miso Soup with Tofu and Wakame?
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
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
