Low-Simmer Miso Soup with Wakame and Silken Tofu
A delicate miso soup gently simmered with wakame seaweed and soft silken tofu for a soothing, umami-rich starter. This japanese-inspired soups (vegetarian) ready in about 20 minutes pairs dashi stock, white miso paste, dried wakame seaweed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 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 tbsp dried wakame seaweed
- 7 oz, cut into 1/2-inch cubes silken tofu
- 2, thinly sliced scallions
- 1 cup water
Instructions
- Step 1: In a medium saucepan, soak 1 tbsp dried wakame seaweed in 1 cup water for 10 minutes until rehydrated and expanded.
- Step 2: Add 4 cups dashi stock to the saucepan with the wakame and bring to a very gentle simmer over low heat — avoid boiling to preserve delicate flavors.
- Step 3: In a small bowl, whisk together 3 tbsp white miso paste with 1/2 cup warm dashi broth until smooth, then stir this mixture back into the pot gently.
- Step 4: Add 7 oz silken tofu cut into 1/2-inch cubes and warm for 3 minutes until heated through but not boiling.
- Step 5: Remove from heat and garnish with 2 thinly sliced scallions before serving immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Low-Simmer Miso Soup with Wakame and Silken Tofu take to make?
Total time is about 20 minutes (10 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 Low-Simmer Miso Soup with Wakame and Silken 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 Low-Simmer Miso Soup with Wakame and Silken 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 Low-Simmer Miso Soup with Wakame and Silken 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.
Is Low-Simmer Miso Soup with Wakame and Silken Tofu 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.
