Modular Miso Soup with Tofu and Seaweed
A customizable Japanese soup that allows you to adjust the umami levels with precise measurements of miso paste. This japanese-inspired soups (vegan) ready in about 20 minutes pairs dashi stock, white miso paste, block (7 oz), cubed 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 dashi stock
- 3 tbsp white miso paste
- 1/2 block (7 oz), cubed tofu
- 1/4 cup dried wakame seaweed
- 2, thinly sliced green onions
- 1/4 cup, chopped cilantro
Instructions
- Step 1: In a medium pot, bring 4 cups dashi stock to a gentle simmer over medium heat (do not boil).
- Step 2: In a small bowl, whisk 3 tbsp white miso paste with 2 tbsp hot dashi stock until smooth; stir the mixture back into the pot, avoiding boiling to preserve flavor.
- Step 3: Add 1/2 block cubed tofu and 1/4 cup dried wakame seaweed to the pot and simmer for 5 minutes until seaweed is rehydrated and tofu is heated through.
- Step 4: Stir in 2 thinly sliced green onions and 1/4 cup chopped cilantro just before serving to retain freshness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Modular Miso Soup with Tofu and Seaweed 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 Modular Miso Soup with Tofu and Seaweed?
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 Modular Miso Soup with Tofu and Seaweed?
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 Modular Miso Soup with Tofu and Seaweed 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 Modular Miso Soup with Tofu and Seaweed 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
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Used half the salt and it was still plenty flavorful.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
