Twelve-Petal Chrysanthemum Miso Soup

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

A delicate miso soup garnished with twelve chrysanthemum-shaped tofu slices, celebrating Japanese aesthetics and flavor. This Japanese-inspired New Year's recipe (vegetarian), ready in about 25 minutes, pairs dashi stock, white miso paste, firm 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.

Ingredients

• 4 cups dashi stock
• 3 tbsp white miso paste
• 200 g, cut into 1/4-inch thick slices firm tofu
• 1 medium, sliced thinly into chrysanthemum petal shapes carrot
• 2, finely sliced scallions
• 1 tbsp dried wakame seaweed
• 1 cup water
• 1 tsp soy sauce

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Soak 1 tbsp dried wakame seaweed in 1 cup water for 10 minutes until rehydrated and soft.
2. Step 2: In a medium pot, bring 4 cups dashi stock to a gentle simmer over medium heat. Reduce heat to low and whisk in 3 tbsp white miso paste until fully dissolved, ensuring not to boil the soup.
3. Step 3: Carefully add 200 g firm tofu cut into 1/4-inch thick slices and 1 medium carrot sliced thinly into chrysanthemum petal shapes. Simmer gently for 3 minutes until tofu is warmed through and carrot slices soften.
4. Step 4: Stir in the soaked wakame along with 1 tsp soy sauce and 2 finely sliced scallions. Remove from heat and serve immediately, garnished with a few extra scallions if desired.