Silky Tofu and Seaweed Miso Soup

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

A comforting bowl of warm miso broth enriched with delicate silken tofu cubes and tender wakame seaweed, perfect for a light and nutritious starter. This Korean recipe (vegetarian), ready in about 15 minutes, pairs water, dashi powder, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 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: 5 min Cook: 10 min Serves 3 Japanese cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium pot, bring 4 cups water and 1 tsp dashi powder to a gentle simmer over medium heat.
  2. Step 2: Soak 1 tbsp dried wakame seaweed in warm water for 5 minutes, then drain and add to the pot.
  3. Step 3: Lower heat to medium-low and dissolve 3 tbsp white miso paste in a small bowl with 1/2 cup hot broth, then stir mixture back into the pot, taking care not to boil.
  4. Step 4: Gently add 200 g cubed silken tofu to the soup and heat for 2 minutes until warmed through.
  5. Step 5: Finish with 1 tsp soy sauce and garnish with 2 thinly sliced scallions before serving.

Frequently asked questions

How long does Silky Tofu and Seaweed Miso Soup take to make?

Total time is about 15 minutes (5 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 Silky Tofu and Seaweed 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 Silky Tofu and Seaweed 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 Silky Tofu and Seaweed 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.

Is Silky Tofu and Seaweed Miso Soup 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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