Seaweed and Purple Yam Miso Soup
A nourishing miso soup featuring Okinawan purple yam and wakame seaweed for a mineral-rich, colorful broth. This japanese-inspired soups ready in about 20 minutes pairs water, dashi granules, dried wakame seaweed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 calories and feeds 3, 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 water
- 1 tsp dashi granules
- 1/2 cup (75 g) purple yam (ube), peeled and diced
- 2 tbsp dried wakame seaweed
- 3 tbsp white miso paste
- 2 stalks green onions
- 1/2 cup (100 g) tofu, cubed
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Bring 4 cups water to a gentle boil in a medium saucepan. Stir in 1 tsp dashi granules until dissolved.
- Step 2: Add 1/2 cup peeled and diced purple yam (75 g) and simmer for 10 minutes until yam is tender.
- Step 3: Soak 2 tbsp dried wakame seaweed in warm water for 5 minutes, then drain and add to the soup.
- Step 4: Lower heat to off and whisk 3 tbsp white miso paste in a small bowl with 1/2 cup hot soup broth until smooth, then stir back into the pot to avoid boiling miso.
- Step 5: Add 1/2 cup cubed tofu (100 g) and chopped 2 green onions, gently warming for 2 minutes before serving.
Frequently asked questions
How long does Seaweed and Purple Yam Miso Soup take to make?
Total time is about 20 minutes (5 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 Seaweed and Purple Yam Miso Soup?
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 water from drying out.
Can I substitute ingredients in Seaweed and Purple Yam Miso Soup?
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 Seaweed and Purple Yam Miso Soup for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Seaweed and Purple Yam Miso Soup?
Japanese soups 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.
