Quick Miso Soup with Tofu and Seaweed
A light, umami-rich Japanese soup that comes together in under 15 minutes, featuring silky tofu and rehydrated wakame for a nourishing meal. This japanese-inspired soups (vegetarian) ready in about 20 minutes pairs dashi stock, miso paste, block, cubed silken tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 100 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
- 4 cups dashi stock
- 3 tbsp miso paste
- 1/2 block, cubed silken tofu
- 1 tbsp, rehydrated wakame seaweed
- 2, thinly sliced green onions
Instructions
- Step 1: In a small pot, bring 4 cups dashi stock to a gentle simmer over medium heat, being careful not to boil.
- Step 2: In a small bowl, whisk 3 tbsp miso paste with 2 tbsp of the hot dashi stock until dissolved, then stir back into the pot.
- Step 3: Add 1/2 block cubed silken tofu and 1 tbsp rehydrated wakame seaweed to the pot, cooking for 2 minutes until heated through.
- Step 4: Stir in 2 thinly sliced green onions and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Quick 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 Quick 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 Quick 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 Quick Miso Soup with Tofu and Seaweed 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 Quick Miso Soup with Tofu and Seaweed 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
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★☆☆☆☆
Didn't come together the way I expected. Flavors were flat.
