Slow-Simmered Miso Soup with Silken Tofu and Wakame
A delicate, traditional Japanese soup simmered with dashi broth, silky tofu, and ocean-fresh wakame for a comforting bowl of pure umami. This japanese-inspired soups ready in about 25 minutes pairs dashi stock, white miso paste, silken 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.
Ingredients
- 4 cups dashi stock
- 3 tbsp white miso paste
- 14 oz silken tofu
- 1 tbsp dried wakame seaweed
- 2 green onions
Instructions
- Step 1: In a small saucepan, bring 4 cups dashi stock to a gentle simmer over medium-low heat, ensuring it never boils to preserve the miso's flavor.
- Step 2: Remove the saucepan from heat, then stir in 3 tbsp white miso paste until fully dissolved without boiling.
- Step 3: Add 14 oz silken tofu, cut into 1/2-inch cubes, and 1 tbsp dried wakame seaweed, stirring gently to distribute.
- Step 4: Let the soup rest for 2 minutes to meld flavors, then divide into bowls and top with 2 thinly sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Simmered Miso Soup with Silken Tofu and Wakame 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 Slow-Simmered Miso Soup with Silken Tofu and Wakame?
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 Slow-Simmered Miso Soup with Silken Tofu and Wakame?
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 Slow-Simmered Miso Soup with Silken Tofu and Wakame for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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.
What goes well with Slow-Simmered Miso Soup with Silken Tofu and Wakame?
Japanese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Simple, healthy, and so satisfying—made it for my vegan roommate!
- ★★★★★
Perfect for a rainy evening—smelled like my Tokyo childhood memories!
- ★★★★☆
Flavor was lovely but the miso needed extra dash of salt to balance the wakame.
