5-Ingredient Miso Soup (10-Minute Recipe) | CookOS

5-Ingredient Miso Soup

Name: 5-Ingredient Miso Soup (10-Minute Recipe)
Prep time: 3 min
Cook time: 7 min
Total time: 10 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 (14 oz) block soft tofu, cubed; 4 cups water; 1.5 tsp dashi powder; 3 tbsp miso paste; 2 tbsp dried wakame seaweed; 2 stalks green onions, chopped

This 5-ingredient miso soup combines soft tofu, wakame, and dashi powder into a nutritious bowl ready in 10 minutes. It's high in protein, low in calories, and perfect for a quick healthy meal.

🌍Japanese 🏷️Miso soup 🏷️Soup 🏷️Tofu 🏷️Seaweed 🏷️Dashi

About·Privacy·Terms

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Total

10 min

Servings

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok

0:00

-0:00

Disabled

Auto

0.25x

0.5x

0.75x

Normal

1.25x

1.5x

1.75x

TikTok

Ingredients

1 (14 oz) block soft tofu, cubed
4 cups water
1.5 tsp dashi powder
3 tbsp miso paste
2 tbsp dried wakame seaweed
2 stalks green onions, chopped

6 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Slice and cube the block of soft tofu.
2
In a medium pot, bring water to a simmer over medium-high heat.
3
Add the dashi powder to the water and stir until it dissolves.
4
Place the miso paste into a fine-mesh strainer. Lower the strainer into the pot and use a spatula or spoon to press the paste through, dissolving it into the broth.
5
Add the dried seaweed directly into the pot.
6
Gently add the cubed tofu to the soup.
7
Top with chopped green onions.
8
Stir gently to combine and serve immediately.

Was this recipe helpful?

Tips & Notes

Pro tips

Never boil miso paste — add it after removing the pot from heat or at the very end to preserve its probiotic properties and complex flavor.
Rehydrate wakame briefly in warm water before adding if you prefer a softer texture, or add dried directly for a chewier bite.
Cube tofu into roughly ¾-inch pieces so it stays intact and distributes evenly throughout the broth.
Taste and adjust miso paste amount — start with 3 tablespoons and add more if you prefer stronger umami flavor.

Substitutions

Miso paste → Red (aka) miso for earthier flavor or white (shiro) miso for milder, slightly sweet taste (note: white miso is less fermented and more delicate)
Dashi powder → Instant hon-dashi or vegetable broth (note: broth may require different salt adjustment)
Wakame seaweed → Nori strips, kombu, or hijiki for different texture and sea vegetable profiles
Green onions → Scallions or fresh cilantro for different fresh herb finish

Storage & make-ahead

Store leftovers in an airtight container for up to 2 days in the refrigerator; reheat gently over low heat and stir in a fresh pinch of miso if flavor has faded. Best served fresh.

Common Questions

Can I make miso soup ahead of time?

Yes, prepare the broth and ingredients separately, then combine just before serving to prevent the miso from breaking down and miso flavor from becoming muted.

What can I use if I don't have dashi powder?

Use dashi liquid (hon-dashi) if available, or substitute with vegetable or chicken broth, though the traditional umami flavor will be slightly different.

Can I use firm or extra-firm tofu instead of soft?

Yes, though soft tofu is traditional for miso soup because it dissolves slightly and creates a creamier texture. Firmer varieties will hold their shape better.

Is this recipe vegan or vegetarian?

This recipe is vegetarian. To make it vegan, ensure your miso paste and dashi powder contain no fish-based ingredients; use vegetable dashi instead.

How do I prevent my miso paste from clumping?

Dissolve miso paste in a small bowl with a few tablespoons of warm broth before adding it to the pot, rather than stirring it directly into hot water.