Miso and Scallion Soup with Silken Tofu and Wakame
A delicate and soothing miso soup featuring silky tofu cubes, fresh scallions, and rehydrated wakame seaweed. This japanese-inspired soups (vegetarian) ready in about 20 minutes pairs dashi stock, white miso paste, cut into 1/2-inch cubes 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Miso and Scallion Soup with Silken Tofu and Wakame 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 Miso and Scallion 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 dashi stock from drying out.
Can I substitute ingredients in Miso and Scallion 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 Miso and Scallion 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 Miso and Scallion Soup with Silken Tofu and Wakame 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.
