Low-Stirred Miso Soup with Silken Tofu and Wakame

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A gentle simmer of miso broth with silky tofu cubes and tender wakame seaweed creates a comforting and umami-rich Japanese soup. This japanese-inspired low carb (gluten free, vegetarian) ready in about 15 minutes pairs water, 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 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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: 5 min Cook: 10 min Serves 2 Japanese cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium pot, bring 4 cups water and 1 tsp dashi powder to a gentle simmer over medium heat.
  2. Step 2: In a small bowl, whisk 3 tbsp white miso paste with 1/2 cup of the warm broth until smooth, then slowly stir this mixture back into the pot to avoid clumps.
  3. Step 3: Add 6 oz silken tofu cut into 1/2-inch cubes and 1 tbsp dried wakame seaweed; simmer gently for 3-4 minutes until tofu is warmed through and wakame has expanded.
  4. Step 4: Remove from heat and ladle soup into bowls; garnish each serving with 2 thinly sliced green onions for a fresh bite.

Frequently asked questions

How long does Low-Stirred Miso Soup with Silken Tofu and Wakame take to make?

Total time is about 15 minutes (5 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-Stirred 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-Stirred 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-Stirred Miso Soup with Silken Tofu and Wakame for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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-Stirred Miso Soup with Silken Tofu and Wakame gluten free?

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

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