Umami-Infused Miso Soup with Silken Tofu & 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 bowl of miso soup with silken tofu and rehydrated seaweed, embodying the simplicity and umami depth of traditional Japanese cuisine. This Japanese-inspired soup recipe, ready in about 20 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 100 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: 5 min Cook: 15 min Serves 2 Japanese cuisine 100 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a small pot, bring 4 cups dashi stock to a gentle simmer over medium-low heat, ensuring it doesn't boil to preserve delicate flavors.
  2. Step 2: Stir in 3 tablespoons white miso paste until fully dissolved, then add 150g cubed silken tofu and 1 teaspoon dried wakame.
  3. Step 3: Simmer for 3 minutes until the wakame is fully rehydrated and the soup is steaming gently, then remove from heat.
  4. Step 4: Ladle into bowls and top with 2 tablespoons thinly sliced green onions.

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