Low-Sodium Miso Soup with Tofu

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A comforting, umami-rich soup made with low-sodium miso paste and silken tofu for a healthy, satisfying meal. This japanese-inspired soups (low-sodium, vegan) ready in about 20 minutes pairs low-sodium miso paste, water, rehydrated wakame seaweed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 95 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.

Prep: 10 min Cook: 10 min Serves 4 Japanese cuisine 95 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small saucepan, gently heat 4 cups water over low heat until barely simmering (do not boil). Remove from heat and stir in 3 tbsp low-sodium miso paste until fully dissolved.
  2. Step 2: Add 14 oz cubed silken tofu and 1 tbsp rehydrated wakame seaweed to the miso broth. Simmer gently for 3 minutes to heat through without curdling.
  3. Step 3: Stir in 1 tsp sesame oil and divide into bowls. Top with 3 thinly sliced green onions before serving.

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Frequently asked questions

How long does Low-Sodium Miso Soup with 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 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 low-sodium miso paste from drying out.

Can I substitute ingredients in Low-Sodium 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 Low-Sodium 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.

Is Low-Sodium Miso Soup with Tofu low-sodium?

Yes — this recipe is tagged low-sodium, vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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