Mathematician's Miso Soup with Tofu & Seaweed
A perfectly balanced miso soup with precise ingredient ratios, featuring silken tofu and wakame for a calming, nutrient-rich meal. This japanese-inspired soups (vegetarian) ready in about 18 minutes pairs white miso paste, block (12 oz) silken tofu, rehydrated wakame seaweed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 2, 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
- 3 tbsp white miso paste
- 1 block (12 oz) silken tofu
- 1 tbsp, rehydrated wakame seaweed
- 4 cups vegetable stock
- 2, thinly sliced green onions
- 1/2 tsp sesame oil
Instructions
- Step 1: In a small bowl, whisk 3 tbsp white miso paste with 2 tbsp warm vegetable stock until completely dissolved, avoiding boiling to preserve flavor.
- Step 2: Heat 4 cups vegetable stock in a saucepan over medium heat until just below simmering (180°F/82°C). Stir in the rehydrated wakame seaweed and 1/2 tsp sesame oil, cooking for 2 minutes until fragrant.
- Step 3: Gently fold in 1 block (12 oz) silken tofu, cut into 1/2-inch cubes, and the miso mixture. Simmer for 3 minutes until the tofu is heated through but not broken, then remove from heat and stir in 2 thinly sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Mathematician's Miso Soup with Tofu & Seaweed take to make?
Total time is about 18 minutes (10 min prep + 8 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 Mathematician's Miso Soup with Tofu & Seaweed?
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 white miso paste from drying out.
Can I substitute ingredients in Mathematician's Miso Soup with Tofu & Seaweed?
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 Mathematician's Miso Soup with Tofu & Seaweed 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 Mathematician's Miso Soup with Tofu & Seaweed vegetarian?
Yes — this recipe is tagged 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
- ★★★☆☆
Decent recipe but nothing special. Might try a different version.
