Silky Tofu and Seaweed Miso Soup
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.
Ingredients
- 4 cups water
- 1 tsp dashi powder
- 3 tbsp white miso paste
- 200 g silken tofu, cubed
- 1 tbsp dried wakame seaweed
- 2 scallions, thinly sliced
- 1 tsp soy sauce
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Equipment for this recipe
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Instructions
- Step 1: In a medium pot, bring 4 cups water and 1 tsp dashi powder to a gentle simmer over medium heat.
- Step 2: Soak 1 tbsp dried wakame seaweed in warm water for 5 minutes, then drain and add to the pot.
- 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.
- Step 4: Gently add 200 g cubed silken tofu to the soup and heat for 2 minutes until warmed through.
- Step 5: Finish with 1 tsp soy sauce and garnish with 2 thinly sliced scallions before serving.
