Honjozo-Style Miso Soup with White Miso
A delicate, umami-rich Japanese soup honoring the precise brewing traditions of honjozo sake, with perfectly balanced miso and dashi. This japanese-inspired soups ready in about 23 minutes pairs dashi stock, white miso paste, block (8 oz), 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
- 4 cups dashi stock
- 3 tbsp white miso paste
- 1/2 block (8 oz), cubed silken tofu
- 1 tbsp dried wakame seaweed
- 3 stalks, thinly sliced green onions
- 1 tbsp sake
Instructions
- Step 1: Place 4 cups dashi stock in a saucepan and bring to a gentle simmer over medium-low heat (do not boil vigorously).
- Step 2: While the dashi heats, whisk 3 tbsp white miso paste with 2 tbsp warm dashi in a small bowl until completely smooth, then pour the mixture back into the saucepan.
- Step 3: Stir in 1 tbsp sake and 1/2 block cubed silken tofu, then add 1 tbsp dried wakame seaweed and simmer for 3 minutes until the wakame is tender and the miso is fully dissolved.
- Step 4: Remove from heat, stir in 3 thinly sliced green onions, and let rest for 2 minutes to allow flavors to meld before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honjozo-Style Miso Soup with White Miso take to make?
Total time is about 23 minutes (15 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 White Miso?
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 White Miso?
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 White Miso 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 White Miso?
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
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
