Japanese Tofu and Miso Soup with Mushrooms and Wakame Seaweed
A comforting Japanese soup with silken tofu, mushrooms, and wakame seaweed in a miso broth. This japanese-inspired vegan ready in about 25 minutes pairs tofu, miso paste, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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
- 200g tofu
- 1 tbsp miso paste
- 100g mushrooms
- 20g wakame seaweed
- 2 green onions
- 500ml dashi broth
Instructions
- Step 1: Bring 500ml dashi broth to a gentle simmer in a medium pot over medium heat. Add 100g mushrooms (sliced into 1/4-inch thick rounds) and 20g wakame seaweed (rinsed if dried), stirring occasionally. Cook for 8-10 minutes until mushrooms soften and wakame becomes tender and releases its briny aroma.
- Step 2: Reduce heat to low. Stir in 1 tbsp miso paste until it dissolves completely, about 1-2 minutes. The soup should smell rich and umami, with a slightly frothy surface.
- Step 3: Gently add 200g tofu (cut into 1cm cubes) to the pot. Use a ladle to submerge the tofu and prevent it from sticking. Cook for 3-4 minutes until the tofu is heated through but still soft and slightly firm to the bite.
- Step 4: Turn off the heat. Top with thinly sliced green onions (cut into 1cm diagonal pieces) and serve immediately. The soup should be fragrant, with a balanced umami flavor from the miso and a silky texture from the tofu.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Japanese Tofu and Miso Soup with Mushrooms and Wakame Seaweed take to make?
Total time is about 25 minutes (10 min prep + 15 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 Tofu and Miso Soup with Mushrooms and Wakame Seaweed?
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 tofu from drying out.
Can I substitute ingredients in Japanese Tofu and Miso Soup with Mushrooms and Wakame Seaweed?
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 Tofu and Miso Soup with Mushrooms and Wakame Seaweed 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 Japanese Tofu and Miso Soup with Mushrooms and Wakame Seaweed?
Japanese vegan 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
- ★★★★★
My whole family loved this.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
