Simple Miso Soup with Bok Choy and Tofu

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 comforting, umami-rich soup with tender bok choy and silken tofu, ready in 15 minutes. This Japanese-inspired soup recipe (vegan), ready in about 15 minutes, pairs miso paste, water, silken tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 calories and feeds 4, 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: 8 min Cook: 7 min Serves 4 Japanese cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 4 cups water to a gentle simmer in a small pot over medium heat. Stir in 1 tsp dashi powder until dissolved.
  2. Step 2: Add cubed silken tofu and chopped bok choy, simmering for 4 minutes until bok choy is tender but still vibrant green.
  3. Step 3: Remove pot from heat. In a small bowl, whisk 3 tbsp miso paste with 2 tbsp hot broth from the pot until smooth. Stir mixture back into the pot, avoiding boiling to preserve flavor.
  4. Step 4: Season with salt if needed, then divide into bowls. Top with sliced green onions before serving.

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