Kelp and Seaweed Miso Soup with Tofu
A soothing miso soup enriched with nutrient-dense kelp and seaweed, inspired by Antarctic marine ecosystems. This japanese-inspired soups 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.
Ingredients
- 4 cups Dashi stock
- 3 tbsp White miso paste
- 1/4 cup Dried kelp strips
- 2 tbsp Dried wakame seaweed
- 200 grams, cubed Soft tofu
- 2 stalks, thinly sliced Green onions
- 1 tsp Soy sauce
- 1 cup Water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- Step 2: In a medium pot, bring 4 cups dashi stock to a gentle simmer over medium heat.
- 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.
- 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.
- Step 5: Stir in 1 tsp soy sauce then ladle soup into bowls. Garnish with 2 thinly sliced green onion stalks. Serve warm.
Frequently asked questions
How long does Kelp and Seaweed Miso Soup with Tofu take to make?
Total time is about 25 minutes (15 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 Kelp and Seaweed Miso Soup with Tofu?
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 dashi stock from drying out.
Can I substitute ingredients in Kelp and Seaweed Miso Soup with Tofu?
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 Kelp and Seaweed Miso Soup with Tofu for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Kelp and Seaweed Miso Soup with Tofu?
Japanese soups 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.
