Miso Soup with Scallions and Tofu Cubes
A delicate bowl of traditional Japanese miso soup scaled down to a half-cup serving, featuring silky tofu and fresh scallions for a soothing appetizer. This japanese-inspired soups (vegetarian) ready in about 12 minutes pairs water, white miso paste, diced 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 70 calories and feeds 1, 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
- 1 cup water
- 1 tbsp white miso paste
- 1/4 cup, diced into 1/2-inch cubes firm tofu
- 1 tbsp, thinly sliced scallions
- 1/2 tsp dashi granules
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small saucepan, bring 1 cup water to a gentle simmer over medium heat. Stir in 1/2 tsp dashi granules until dissolved.
- Step 2: Add 1/4 cup diced firm tofu to the simmering broth and cook for 2 minutes until warmed through.
- Step 3: Remove 2 tbsp of hot broth into a small bowl, whisk in 1 tbsp white miso paste until smooth, then return the mixture to the saucepan.
- Step 4: Heat gently for 1 more minute without boiling to preserve the miso’s flavor.
- Step 5: Ladle the soup into a small bowl and garnish with 1 tbsp thinly sliced scallions before serving.
Frequently asked questions
How long does Miso Soup with Scallions and Tofu Cubes take to make?
Total time is about 12 minutes (5 min prep + 7 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 Soup with Scallions and Tofu Cubes?
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 Soup with Scallions and Tofu Cubes?
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 Soup with Scallions and Tofu Cubes for a different number of people?
The recipe is written for 1 servings. Multiply each ingredient by (your serving target / 1). 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 Soup with Scallions and Tofu Cubes 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.
