Miso-Dashi Vegetable Soup with Tofu
A delicate, traditional Japanese soup featuring umami-rich dashi broth and seasonal vegetables simmered until tender. This japanese-inspired soups ready in about 35 minutes pairs dashi stock, block silken tofu, medium zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 185 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
- 2 cups dashi stock
- 1/2 block silken tofu
- 1 medium zucchini
- 4 shiitake mushrooms
- 3 tbsp miso paste
- 3 stalks green onions
- 1 piece kombu
Instructions
- Step 1: Simmer 2 cups dashi stock with 1 kombu piece over low heat for 15 minutes, then remove kombu.
- Step 2: Dice 1 medium zucchini into 1/2-inch cubes and slice 4 shiitake mushrooms; add to simmering stock and cook for 8 minutes until vegetables are tender.
- Step 3: Cut 1/2 block silken tofu into 1/2-inch cubes, add to soup, and heat gently for 2 minutes without boiling.
- Step 4: Whisk 3 tbsp miso paste with 1/4 cup warm stock, then stir into soup; cook for 1 minute until heated through but not boiling.
- Step 5: Slice 3 green onions into 1-inch pieces and sprinkle over soup just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Dashi Vegetable Soup with Tofu take to make?
Total time is about 35 minutes (15 min prep + 20 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-Dashi Vegetable 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 dashi stock from drying out.
Can I substitute ingredients in Miso-Dashi Vegetable 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 Miso-Dashi Vegetable Soup with Tofu 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.
What goes well with Miso-Dashi Vegetable Soup with Tofu?
Japanese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
