Miso and Scallion Soup with Silken Tofu and Wakame

By AislePrompt Editorial · Published 2026-07-25 · Updated 2026-07-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A delicate and soothing miso soup featuring silky tofu cubes, fresh scallions, and rehydrated wakame seaweed. This Japanese-inspired soup recipe (vegetarian), ready in about 20 minutes, pairs dashi stock, white miso paste, silken tofu 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.

Prep: 10 min Cook: 10 min Serves 4 Japanese cuisine 90 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 cups dashi stock
3 tbsp white miso paste
8 oz, cut into 1/2-inch cubes silken tofu
1 tbsp dried wakame seaweed
2, thinly sliced scallions
1/4 cup water

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Place 1 tablespoon dried wakame seaweed in a small bowl with 1/4 cup water and soak for 10 minutes until rehydrated and expanded.
Step 2: In a medium saucepan, bring 4 cups dashi stock to a gentle simmer over medium heat.
Step 3: Reduce heat to low, then whisk in 3 tablespoons white miso paste until fully dissolved and soup is smooth. Avoid boiling to preserve miso flavor.
Step 4: Gently add 8 ounces silken tofu cut into 1/2-inch cubes and the soaked wakame seaweed with its soaking water. Warm for 2-3 minutes without stirring vigorously to prevent breaking tofu.
Step 5: Remove from heat and ladle soup into bowls. Garnish each bowl with 2 thinly sliced scallions and serve immediately.