Miso-Infused Vegetable Broth with Tofu

By · Reviewed by AislePrompt Editorial · ·

A deeply savory broth made from fermented miso paste and seasonal vegetables, enriched with silken tofu for a creamy texture. This japanese-inspired soups ready in about 30 minutes pairs sheet kombu, dashi stock, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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: 20 min Serves 4 Japanese cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 1 sheet kombu in a pot and add 4 cups dashi stock. Bring to a gentle simmer over medium heat for 10 minutes, then remove kombu.
  2. Step 2: Dice 2 medium carrots and 1/2 cup daikon radish into 1/4-inch cubes. Add to the pot and simmer for 12 minutes until vegetables are tender.
  3. Step 3: While vegetables cook, crumble 1 block silken tofu into the pot. Stir in 3 tbsp white miso paste and 1 tsp soy sauce, then simmer for 3 minutes without boiling to preserve miso's flavor.
  4. Step 4: Garnish with 3 chopped green onions just before serving, allowing the broth to rest for 2 minutes to meld flavors.

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Frequently asked questions

How long does Miso-Infused Vegetable Broth with Tofu take to make?

Total time is about 30 minutes (10 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-Infused Vegetable Broth 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 sheet kombu from drying out.

Can I substitute ingredients in Miso-Infused Vegetable Broth 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-Infused Vegetable Broth with Tofu 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.

What goes well with Miso-Infused Vegetable Broth 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.

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