Shiitake and Tofu Miso Soup with Wakame and Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A comforting miso soup featuring earthy shiitake mushrooms, silky tofu cubes, and tender wakame seaweed, garnished with fresh scallions. This japanese (vegetarian) ready in about 25 minutes pairs dashi stock, white miso paste, shiitake mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 100 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.

Prep: 10 min Cook: 15 min Serves 3 Japanese cuisine 100 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 cups dashi stock to a gentle simmer in a medium pot over medium heat.
  2. Step 2: Thinly slice 6 fresh shiitake mushroom caps and add them to the simmering dashi. Cook for 5 minutes until mushrooms are tender.
  3. Step 3: Cut 150g firm tofu into 1/2-inch cubes and gently add to the pot. Soak 1 tbsp dried wakame seaweed in water for 5 minutes, drain, and add to the soup.
  4. Step 4: Lower heat to low. Place 3 tbsp white miso paste in a small bowl and ladle about 1 cup hot broth into it. Whisk until miso dissolves completely, then slowly stir the miso mixture back into the pot.
  5. Step 5: Heat the soup on low for 2 more minutes without boiling to preserve miso flavor.
  6. Step 6: Thinly slice 2 scallions and sprinkle on top just before serving hot.

Frequently asked questions

How long does Shiitake and Tofu Miso Soup with Wakame and Scallions 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 Shiitake and Tofu Miso Soup with Wakame and Scallions?

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 Shiitake and Tofu Miso Soup with Wakame and Scallions?

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 Shiitake and Tofu Miso Soup with Wakame and Scallions 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.

Is Shiitake and Tofu Miso Soup with Wakame and Scallions 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.

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