Japanese Instant Miso Soup with Silken Tofu and Wakame

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A soothing bowl of instant miso soup enriched with delicate silken tofu and rehydrated wakame seaweed, perfect for a fast, warming starter. This japanese-inspired instant pot (vegetarian) ready in about 15 minutes pairs dashi stock powder, water, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 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.

★ 4.2 (15 ratings) Prep: 5 min Cook: 10 min Serves 2 Japanese cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium saucepan, bring 4 cups water to a gentle simmer and whisk in 1 teaspoon dashi stock powder until fully dissolved.
  2. Step 2: Add 2 teaspoons dried wakame seaweed and simmer for 2 minutes until rehydrated and tender.
  3. Step 3: Lower heat and scoop 3 tablespoons white miso paste into a ladle. Dip the ladle into the broth and whisk miso into the soup gradually, ensuring it dissolves completely but does not boil to preserve flavor.
  4. Step 4: Gently add 100 grams cubed silken tofu and warm through for 1-2 minutes without stirring vigorously to keep tofu intact.
  5. Step 5: Remove from heat and garnish with 2 tablespoons chopped green onions before serving immediately.

Frequently asked questions

How long does Japanese Instant Miso Soup with Silken Tofu and Wakame take to make?

Total time is about 15 minutes (5 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 Japanese Instant Miso Soup with Silken 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 powder from drying out.

Can I substitute ingredients in Japanese Instant Miso Soup with Silken 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 Japanese Instant Miso Soup with Silken 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.

Is Japanese Instant Miso Soup with Silken Tofu and Wakame vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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