Miso-Infused Tofu and Wakame Soup
A nourishing, umami-rich soup featuring silken tofu, seaweed, and a smooth miso broth that warms from within. This japanese-inspired soups (vegan) ready in about 20 minutes pairs water, white miso paste, cut into 1/2-inch cubes firm tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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
- 4 cups water
- 2 tbsp white miso paste
- 4 oz, cut into 1/2-inch cubes firm tofu
- 1 tbsp dried wakame seaweed
- 1/4 cup, sliced shiitake mushrooms
- 1/4 cup, sliced green onions
Instructions
- Step 1: In a small saucepan, bring 4 cups water to a gentle simmer over medium heat (do not boil).
- Step 2: Whisk 2 tbsp white miso paste with 2 tbsp hot water in a small bowl until smooth.
- Step 3: Remove water from heat, stir in miso paste mixture, and gently fold in tofu cubes, dried wakame, and sliced mushrooms.
- Step 4: Let sit for 2 minutes to heat through, then stir in 1/4 cup sliced green onions. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Infused Tofu and Wakame Soup 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-Infused Tofu and Wakame Soup?
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 Miso-Infused Tofu and Wakame Soup?
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-Infused Tofu and Wakame Soup 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 Miso-Infused Tofu and Wakame Soup vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
This has become our go-to soups dish. We make it weekly.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
