Honjozo-Style Miso Soup with Silken Tofu & Wakame
A delicate, traditional Japanese miso soup embodying authenticity through careful preparation that preserves the umami essence of the broth. This japanese-inspired soups ready in about 18 minutes pairs dashi stock, white miso paste, block (150g), cubed silken tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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
- 2 cups dashi stock
- 3 tbsp white miso paste
- 1/2 block (150g), cubed silken tofu
- 1 tsp (rehydrated) wakame seaweed
- 2, thinly sliced scallions
- 1/2 tsp toasted sesame oil
Instructions
- Step 1: Heat 2 cups dashi stock in a small saucepan over medium-low heat until gently simmering (do not boil), then remove from heat.
- Step 2: In a separate bowl, whisk 3 tbsp white miso paste with 2 tbsp warm dashi until completely smooth, then stir into the simmering stock until fully dissolved.
- Step 3: Add 1/2 block cubed silken tofu and rehydrated 1 tsp wakame seaweed, gently stirring to combine without breaking tofu.
- Step 4: Simmer for 2 minutes until fragrant and heated through, then remove from heat and stir in 1/2 tsp toasted sesame oil.
- Step 5: Divide into bowls and top with 2 thinly sliced scallions per serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honjozo-Style Miso Soup with Silken Tofu & Wakame 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 Honjozo-Style 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-Style 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-Style Miso Soup with Silken Tofu & 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-Style Miso Soup with Silken Tofu & 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
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
Very good for a 8-minute recipe. Would bump up the spice level though.
