Honjozo-Style Miso Soup with Tofu
A delicate Japanese broth made with authentic honjozo miso paste and dashi, featuring silken tofu and seasonal vegetables for pure umami depth. This japanese-inspired soups ready in about 20 minutes pairs dashi stock, white miso paste, block (14 oz), cubed silken tofu 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
- 4 cups dashi stock
- 3 tbsp white miso paste
- 1 block (14 oz), cubed silken tofu
- 6 oz, peeled and deveined shrimp
- 1 tbsp, rehydrated wakame seaweed
- 2 tbsp, thinly sliced green onions
Instructions
- Step 1: Heat 4 cups dashi stock in a pot over medium-low heat until simmering (do not boil), then remove from heat to prevent curdling.
- Step 2: Whisk 3 tbsp white miso paste with 2 tbsp warm dashi until fully dissolved, then stir into the remaining dashi in the pot. Add 14 oz cubed silken tofu and 6 oz shrimp, gently simmering for 3 minutes until shrimp turn pink.
- Step 3: Stir in 1 tbsp rehydrated wakame seaweed and 2 tbsp sliced green onions, heating for 1 minute until fragrant but not boiling. Serve immediately in warmed bowls.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honjozo-Style Miso Soup with Tofu take to make?
Total time is about 20 minutes (10 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-Style Miso Soup with 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-Style Miso Soup with 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-Style Miso Soup with Tofu 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 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
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
