Miso Soup with Silken Tofu and Wakame
A light, comforting miso soup prepared in half portions, featuring delicate silken tofu cubes and tender wakame seaweed. This japanese-inspired soups (vegetarian, gluten free) ready in about 15 minutes pairs dashi stock, white miso paste, cut into 1/2-inch cubes silken tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 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
- 2 tbsp white miso paste
- 100 g, cut into 1/2-inch cubes silken tofu
- 1 tbsp dried wakame seaweed
- 1 stalk, thinly sliced scallions
- 1 cup water
Instructions
- Step 1: Soak 1 tbsp dried wakame seaweed in 1 cup cold water for 10 minutes until rehydrated and tender, then drain and chop into bite-size pieces.
- Step 2: In a medium pot, bring 2 cups dashi stock to a gentle simmer over medium heat.
- Step 3: In a small bowl, whisk 2 tbsp white miso paste with 1/4 cup of the warm dashi stock until smooth, then stir this mixture back into the pot.
- Step 4: Add 100 g of silken tofu cut into 1/2-inch cubes and the rehydrated wakame to the pot, heating gently for 2-3 minutes until warmed through but not boiling.
- Step 5: Remove from heat and garnish with 1 thinly sliced scallion before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Miso Soup with Silken Tofu and Wakame take to make?
Total time is about 15 minutes (5 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 Soup with Silken Tofu and Wakame?
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 Soup with Silken Tofu and Wakame?
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 Silken Tofu and Wakame 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 Soup with Silken Tofu and Wakame vegetarian?
Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
