Kelp and Seaweed Miso Soup with Tofu

By AislePrompt Editorial · ·

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 soothing miso soup of dashi, white miso, kelp, wakame and soft tofu. This Japanese-inspired soup recipe, ready in about 25 minutes, pairs Dashi stock, White miso paste, Dried kelp strips 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: 15 min Cook: 10 min Serves 4 Japanese cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Soak 1/4 cup dried kelp strips and 2 tbsp dried wakame seaweed in 1 cup water for 10 minutes until rehydrated and softened, then drain.
  2. Step 2: In a medium pot, bring 4 cups dashi stock to a gentle simmer over medium heat.
  3. Step 3: Whisk 3 tbsp white miso paste in a small bowl with a few tablespoons of warm dashi until smooth, then stir the miso mixture back into the pot.
  4. Step 4: Add the rehydrated kelp and seaweed along with 200 grams cubed soft tofu. Simmer gently for 5 minutes without boiling to preserve flavor.
  5. Step 5: Stir in 1 tsp soy sauce then ladle soup into bowls. Garnish with 2 thinly sliced green onion stalks. Serve warm.

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