Quick Miso Soup with Tofu and Seaweed

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A light, umami-rich Japanese soup that, featuring silky tofu and rehydrated wakame for a nourishing meal. This Japanese-inspired soup recipe (vegetarian), ready in about 20 minutes, pairs dashi stock, miso paste, 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.

Prep: 10 min Cook: 10 min Serves 4 Japanese cuisine 100 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small pot, bring 4 cups dashi stock to a gentle simmer over medium heat, being careful not to boil.
  2. 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.
  3. 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.
  4. Step 4: Stir in 2 thinly sliced green onions and serve immediately.

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