White Miso Soup
A delicate Japanese soup made with silky white miso, soft tofu, and fresh scallions. Ready in 15 minutes—the perfect light lunch or dinner starter.
- Total time
- 15 min
- Servings
- 4
- Calories
- 85
- Protein
- 8g
lightwholesomejapanesevegetariangluten-freetofusilkysoft
Ingredients
- 4 cups dashi stock (or water with 1 tsp dashi powder)
- 3 tbsp white miso paste
- 8 oz silken tofu
- 3 stalks scallions, sliced thin
- ½ oz wakame seaweed (optional)
Instructions
- 1
Bring dashi stock to a gentle simmer in a medium pot over medium heat, ~5 minutes.
- 2
Spoon miso paste into a small bowl. Ladle 1/2 cup hot broth into the bowl and whisk until smooth.
- 3
Pour the miso mixture back into the pot, stirring gently to combine. Do not boil.
- 4
Cut tofu into small cubes. Add to the pot and let sit without stirring for 2 minutes.
- 5
Divide soup among bowls. Top with scallions and wakame if using. Serve immediately.
Tools you’ll need
- medium pot
- small bowl
- whisk
- soup spoon
- ladle
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