Low-Sodium Ginger Miso Soup with Silken Tofu

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A soothing and light miso soup enriched with fresh ginger and silken tofu, perfect for a low-sodium diet. This Japanese-inspired soup recipe (low sodium, vegetarian), ready in about 15 minutes, pairs water, white miso paste, fresh ginger, peeled and grated for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 3, 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 water
• 3 tbsp white miso paste
• 1 tbsp fresh ginger, peeled and grated
• 7 oz silken tofu, cut into 1/2-inch cubes
• 2 stalks green onions, thinly sliced
• 1 tbsp dried wakame seaweed
• 1 tsp low-sodium soy sauce

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium saucepan, bring 4 cups water to a gentle simmer over medium heat. Add 1 tbsp grated fresh ginger and 1 tbsp dried wakame seaweed, simmering for 5 minutes until the seaweed rehydrates and the broth is fragrant.
2. Step 2: Reduce heat to low and whisk in 3 tbsp white miso paste until fully dissolved, making sure the soup does not boil to preserve probiotic benefits.
3. Step 3: Gently add 7 oz silken tofu cut into 1/2-inch cubes and simmer for 2 minutes to warm through.
4. Step 4: Stir in 1 tsp low-sodium soy sauce and remove from heat. Ladle soup into bowls and garnish each with 2 sliced green onion stalks before serving.