Japanese Miso Soup with Silken Tofu and Wakame
A delicate, comforting miso soup prepared in a half-portion size, featuring silken tofu and wakame seaweed for authentic umami flavor. This japanese-inspired soups (vegetarian) ready in about 15 minutes pairs water, dashi granules, 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 1, 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 cups water
- 1 tsp dashi granules
- 2 tbsp white miso paste
- 1/2 cup cubed (about 4 oz) silken tofu
- 1 tsp dried wakame seaweed
- 1 tbsp thinly sliced green onions
- 1/2 tsp soy sauce
Instructions
- Step 1: Bring 2 cups water to a gentle simmer in a medium saucepan over medium heat. Stir in 1 tsp dashi granules until dissolved.
- Step 2: Add 1 tsp dried wakame seaweed to the simmering broth and cook for 2 minutes until rehydrated and tender.
- Step 3: Reduce heat to low. In a small bowl, whisk 2 tbsp white miso paste with 1/4 cup of the hot broth until smooth, then stir this mixture back into the saucepan to avoid clumps.
- Step 4: Gently add 1/2 cup cubed silken tofu to the soup and warm for 1-2 minutes without boiling to keep tofu texture delicate.
- Step 5: Stir in 1/2 tsp soy sauce for seasoning and remove from heat.
- Step 6: Ladle soup into bowls and garnish with 1 tbsp thinly sliced green onions before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Japanese 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 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 water from drying out.
Can I substitute ingredients in Japanese 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 Miso Soup with Silken Tofu and Wakame for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 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.
