Low-Sodium Miso Soup with Seaweed and Silken Tofu
A delicate, low-sodium miso soup featuring silken tofu and wakame seaweed, perfect for a light and soothing meal. This japanese-inspired soups (low sodium, vegetarian) ready in about 20 minutes pairs water, low-sodium dashi powder, white miso paste 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.
Ingredients
- 4 cups water
- 1 tsp low-sodium dashi powder
- 3 tbsp white miso paste
- 200 grams, cut into 1/2-inch cubes silken tofu
- 2 tbsp dried wakame seaweed
- 2 stalks, thinly sliced green onions
Instructions
- Step 1: In a medium saucepan, bring 4 cups of water to a gentle simmer over medium heat. Add 1 teaspoon low-sodium dashi powder and stir until dissolved.
- Step 2: Meanwhile, soak 2 tablespoons dried wakame seaweed in a small bowl of warm water for 5 minutes until it expands and softens. Drain and set aside.
- Step 3: Lower the heat to low and whisk 3 tablespoons white miso paste with a ladle of the warm broth until smooth. Pour the miso mixture back into the saucepan and stir gently; do not boil the soup after adding miso to preserve its delicate flavor.
- Step 4: Add 200 grams of silken tofu cut into 1/2-inch cubes and the softened wakame seaweed to the pot. Warm for 2-3 minutes until the tofu is heated through.
- Step 5: Remove from heat and garnish with 2 thinly sliced green onions. Serve immediately while warm.
Frequently asked questions
How long does Low-Sodium Miso Soup with Seaweed 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-Sodium Miso Soup with Seaweed 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 water from drying out.
Can I substitute ingredients in Low-Sodium Miso Soup with Seaweed 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-Sodium Miso Soup with Seaweed and Silken Tofu for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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-Sodium Miso Soup with Seaweed and Silken Tofu low sodium?
Yes — this recipe is tagged low sodium, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
So simple to make but felt special. The miso dissolved perfectly without clumps.
- ★★★★★
Made it for my in-laws who are on sodium restrictions - they were amazed!
- ★★★★★
Finally found a miso soup that doesn't need extra salt. The seaweed gave it that authentic ocean taste.
