Low-Sodium Miso Soup with Silken Tofu and Wakame
A gentle, low-sodium miso soup featuring silky tofu and tender seaweed, perfect as a light and nourishing starter. This japanese-inspired soups (low sodium) ready in about 25 minutes pairs water, dashi granules, 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 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 water
- 1 tsp dashi granules
- 3 tbsp white miso paste
- 7 oz, cut into 1/2-inch cubes silken tofu
- 1 tbsp, soaked and drained dried wakame seaweed
- 2 stalks, thinly sliced green onions
- 4 fresh, sliced thinly shiitake mushrooms
- 1 tsp grated fresh ginger
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, bring 4 cups water to a gentle simmer over medium heat. Add 1 tsp dashi granules and 1 tsp grated fresh ginger, stirring until dissolved.
- Step 2: Add 4 sliced shiitake mushrooms and simmer for 5 minutes until mushrooms soften.
- Step 3: Lower heat to low and scoop out about 1/2 cup of hot broth into a small bowl. Whisk 3 tbsp white miso paste into the hot broth until smooth.
- Step 4: Return miso mixture to the saucepan and stir gently, ensuring the soup does not boil, to preserve miso’s delicate flavor.
- Step 5: Add 7 oz cubed silken tofu and 1 tbsp soaked and drained wakame seaweed, warming gently for 2 minutes.
- Step 6: Remove from heat and ladle soup into bowls. Garnish with 2 thinly sliced green onion stalks before serving.
Frequently asked questions
How long does Low-Sodium Miso Soup with Silken Tofu and Wakame take to make?
Total time is about 25 minutes (10 min prep + 15 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 Silken Tofu and Wakame?
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 Silken Tofu and Wakame?
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 Silken Tofu and Wakame 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-Sodium Miso Soup with Silken Tofu and Wakame low sodium?
Yes — this recipe is tagged low sodium based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My kids loved the mild flavor and the soft tofu. Easy to make for a quick dinner.
- ★★★★★
Perfect for a healthy lunch. The silken tofu melted in the soup. Highly recommend!
- ★★★★☆
Great recipe, but the miso paste was a bit bland without salt. I added a dash of soy sauce next time.
