Kansai-Style Miso Soup with Fresh Tofu

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A deeply flavorful Japanese soup made with authentic dashi and house-cured tofu, capturing Kyoto's delicate umami essence. This Japanese-inspired soup recipe, ready in about 20 minutes, pairs dashi stock, white miso paste, firm tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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.

Prep: 10 min Cook: 10 min Serves 4 Japanese cuisine 120 cal/serving

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Ingredients

4 cups dashi stock
3 tbsp white miso paste
8 oz, cut into 1/2-inch cubes firm tofu
1 tbsp, rehydrated wakame seaweed
2, thinly sliced green onions
1 tsp mirin

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Instructions

Step 1: Heat 4 cups dashi stock in a medium pot over medium-low heat until it reaches a gentle simmer (do not boil), then add 8 oz cubed firm tofu and 1 tbsp rehydrated wakame seaweed.
Step 2: Reduce heat to low and stir in 3 tbsp white miso paste until fully dissolved, avoiding boiling which would break the flavor (simmer for 2 minutes to meld flavors).
Step 3: Remove from heat, then stir in 1 tsp mirin and 2 thinly sliced green onions, letting the soup sit for 1 minute to allow the mirin to dissolve and aromatics to infuse.