Japanese Miso and Tofu Soup with Wontons and Seaweed

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A comforting Japanese soup with miso broth, firm tofu, wontons, seaweed, and green onions. This japanese-inspired vegetarian ready in about 30 minutes pairs miso paste, block tofu, wonton wrappers for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, 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 tbsp miso paste
• 1 block tofu
• 8 wonton wrappers
• 1/4 cup seaweed
• 2 green onions
• 4 cups vegetable broth
• 1 tsp sugar
• 1 tbsp soy sauce
• 1 tsp sesame oil

Instructions

1. Step 1: Heat 4 cups vegetable broth in a large pot over medium heat until it reaches a gentle simmer, then reduce heat to low. Add 2 tbsp miso paste, 1 tsp sugar, and 1 tbsp soy sauce, stirring constantly with a wooden spoon until the miso is fully dissolved and the broth is fragrant. Tip: Avoid boiling the broth after adding miso to prevent it from becoming bitter.
2. Step 2: Press 1 block tofu for 15 minutes using a clean kitchen towel and a plate to remove excess moisture. Slice the tofu into 1/2-inch thick slabs, then pan-fry in a non-stick skillet heated with 1 tbsp sesame oil over medium-high heat for 2-3 minutes per side until golden brown and crispy. Tip: Pressing the tofu ensures it holds its structure and absorbs flavors better.
3. Step 3: Prepare the wonton filling by finely dicing 1/4 cup cabbage and mixing it with 2 tbsp cooked shrimp (or 2 tbsp vegan protein crumbles) and 1/2 tsp soy sauce. Place 1 tbsp of the mixture in the center of each wonton wrapper, fold diagonally to form a triangle, and press the edges together to seal. Tip: For a vegan version, substitute shrimp with mashed chickpeas or tofu.
4. Step 4: Bring a pot of salted water to a boil, then gently add the sealed wontons and cook for 2-3 minutes until they float to the surface. Use a slotted spoon to transfer them to a plate and set aside. Tip: Avoid overcrowding the pot to prevent the wontons from sticking together.
5. Step 5: Add the pan-fried tofu and cooked wontons to the miso broth, then stir in 1/4 cup seaweed. Simmer for 5-7 minutes until the seaweed softens and the broth thickens slightly. Tip: Add the seaweed last to prevent it from becoming overly soft and losing its texture.
6. Step 6: Just before serving, thinly slice 2 green onions and scatter them over the soup. Ladle the soup into bowls, ensuring each serving includes tofu, wontons, and seaweed. Tip: For extra flavor, drizzle a small amount of sesame oil over the top before serving.