Honjozo-Style Miso Soup with Tofu and Wakame
An authentic Japanese morning staple featuring a delicate, umami-rich broth simmered with fresh ingredients, true to the honjozo sake brewing tradition of balanced flavor. This japanese-inspired soups ready in about 25 minutes pairs dashi stock, white miso paste, firm 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
- 4 cups dashi stock
- 3 tbsp white miso paste
- 8 oz firm tofu
- 1 tbsp wakame seaweed
- 2 green onions
- 1 tsp mirin
- 1 tbsp sake
Instructions
- Step 1: Place 4 cups dashi stock in a saucepan over medium-low heat and bring to just below simmer (small bubbles at edges, 160°F/70°C) — do not boil.
- Step 2: While stock heats, crumble 8 oz firm tofu into 1-inch cubes and set aside. Soak 1 tbsp wakame in 2 tbsp cold water for 5 minutes until rehydrated.
- Step 3: Stir 3 tbsp white miso paste into a ladle of hot dashi in a bowl until smooth, then whisk back into the saucepan to avoid lumps.
- Step 4: Add 1 tbsp sake and 1 tsp mirin to the pot, stirring gently to dissolve. Add rehydrated wakame and tofu cubes.
- Step 5: Simmer gently for 5 minutes until flavors meld and wakame is tender (do not boil, as it will make miso bitter).
- Step 6: Remove from heat; slice 2 green onions thinly and scatter over soup. Let rest for 2 minutes to allow flavors to settle.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honjozo-Style 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-Style 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 dashi stock from drying out.
Can I substitute ingredients in Honjozo-Style 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-Style 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-Style 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
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
