Simmered Miso Soup with Soft Tofu and Wakame

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A delicate Japanese soup featuring umami-rich miso, tender tofu, and rehydrated wakame seaweed, simmered to perfection for a comforting meal. This Japanese-inspired soup recipe, ready in about 20 minutes, pairs dashi stock, white miso paste, soft tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 2, 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: 10 min Serves 2 Japanese cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Rehydrate the dried wakame in 1/4 cup warm water for 5 minutes until softened, then drain and set aside.
  2. Step 2: In a small pot, bring the dashi stock to a gentle simmer over medium-low heat (do not boil). Add the white miso paste and stir until fully dissolved, being careful to avoid boiling which curdles the miso.
  3. Step 3: Gently add the cubed soft tofu and drained wakame. Simmer for 2 minutes to heat through, then remove from heat.
  4. Step 4: Divide into bowls and top with sliced green onions.

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