Miso-Infused Tofu Soup with Wakiyama Greens
A delicate Japanese miso soup featuring house-made dashi, silken tofu, and seasonal greens, balanced with the umami depth of authentic white miso paste. This japanese-inspired soups (vegetarian) ready in about 45 minutes pairs inches dried kelp (kombu), dried bonito flakes (katsuobushi), block (14 ounces) silken tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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
- 2 inches dried kelp (kombu)
- 1/4 cup dried bonito flakes (katsuobushi)
- 1 block (14 ounces) silken tofu
- 3 tablespoons white miso paste
- 2 cups wakiyama greens (or spinach)
- 2 scallions
- 1/2 cup dashi stock (optional)
Instructions
- Step 1: In a medium pot, combine kombu and 4 cups of cold water. Heat over medium-low until just below simmering (160°F/71°C), then remove kombu immediately to prevent bitterness — do not boil.
- Step 2: Add bonito flakes, bring to a gentle simmer (bubbles just breaking the surface), then remove from heat. Let steep for 5 minutes, then strain through a fine-mesh sieve into a clean pot, discarding solids.
- Step 3: Cut tofu into 1/2-inch cubes. Add greens to the pot and simmer for 2 minutes until bright green and wilted, then gently stir in tofu cubes.
- Step 4: Warm miso paste with 2 tablespoons of hot dashi in a small bowl until fully dissolved, then stir into the soup pot. Heat gently over low heat for 3 minutes, stirring constantly, until soup is steaming but not boiling (to preserve miso's enzymes).
- Step 5: Slice scallions into 1/2-inch pieces, then stir into the soup. Serve immediately while piping hot, with additional scallions for garnish.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso-Infused Tofu Soup with Wakiyama Greens take to make?
Total time is about 45 minutes (20 min prep + 25 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 Soup with Wakiyama Greens?
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 inches dried kelp (kombu) from drying out.
Can I substitute ingredients in Miso-Infused Tofu Soup with Wakiyama Greens?
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 Soup with Wakiyama Greens 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-Infused Tofu Soup with Wakiyama Greens 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
- ★★★★★
Love how the Japanese come through in every bite.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
