Umami-Infused Miso Soup with Silken Tofu & Wakame
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 soups ready in about 20 minutes pairs Dashi stock, tablespoons White miso paste, (1/2 block) 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.
Ingredients
- 4 cups Dashi stock
- 3 tablespoons White miso paste
- 150g (1/2 block) Silken tofu
- 1 teaspoon Dried wakame
- 2 tablespoons, thinly sliced Green onions
Instructions
- 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.
- Step 2: Stir in 3 tablespoons white miso paste until fully dissolved, then add 150g cubed silken tofu and 1 teaspoon dried wakame.
- Step 3: Simmer for 3 minutes until the wakame is fully rehydrated and the soup is steaming gently, then remove from heat.
- Step 4: Ladle into bowls and top with 2 tablespoons thinly sliced green onions.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Umami-Infused Miso Soup with Silken Tofu & Wakame take to make?
Total time is about 20 minutes (5 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 Umami-Infused Miso Soup with Silken Tofu & 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 Umami-Infused Miso Soup with Silken Tofu & 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 Umami-Infused Miso Soup with Silken Tofu & 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 Umami-Infused Miso Soup with Silken Tofu & 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
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
