Seafood Miso Soup with Tofu and Wakame
A delicate miso soup enriched with tender seafood chunks, silky tofu, and rehydrated wakame seaweed for a nourishing Japanese starter. This japanese-inspired seafood ready in about 25 minutes pairs dashi stock, white miso paste, firm tofu, cubed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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 white miso paste
- 1 cup firm tofu, cubed
- 1 tbsp wakame seaweed (dried)
- 6 oz shrimp, peeled and deveined
- 2 scallions, sliced
- 4 shiitake mushrooms, sliced
- 1 tsp soy sauce
Instructions
- Step 1: Soak 1 tbsp dried wakame seaweed in cold water for 10 minutes until rehydrated and tender, then drain.
- Step 2: In a medium pot, bring 4 cups dashi stock to a gentle simmer over medium heat.
- Step 3: Add 6 oz cleaned shrimp and 4 sliced shiitake mushrooms; cook for 3-4 minutes until shrimp turn pink and mushrooms soften.
- Step 4: Lower heat to medium-low and stir in 3 tbsp white miso paste by dissolving it in a small bowl with a ladle of hot broth, then return to pot to avoid clumps.
- Step 5: Add 1 cup cubed firm tofu and rehydrated wakame to the pot; warm gently for 2 minutes without boiling to preserve miso flavor.
- Step 6: Season the soup with 1 tsp soy sauce and garnish with 2 sliced scallions before serving hot.
Frequently asked questions
How long does Seafood Miso Soup with Tofu and Wakame take to make?
Total time is about 25 minutes (10 min prep + 15 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 Seafood Miso Soup with 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 Seafood Miso Soup with 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 Seafood Miso Soup with Tofu and Wakame 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.
What goes well with Seafood Miso Soup with Tofu and Wakame?
Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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