A warming, brothy curry with chunky vegetables.
Real food photography · Serving details may varyJapanese-inspired
Miso tofu & seaweed soup
A gentle miso broth with tofu and wakame. Serve with rice if you like.
◷ 20 minutes*Serves 2Plant-based
A simplified home-cooking adaptation. *Timing is an estimate; this recipe has not yet been kitchen-tested.
RECIPE DECISION NOTES
Is this the right meal for today?
This is a light tofu-and-seaweed soup with rice as an optional accompaniment. Choose it for a gentle broth rather than expecting the thickness of lentil soup or the richer texture of coconut stew.
Plan the method before you start
Soak and drain the wakame before adding it. The listed stock is vegetable stock; a fish-based stock would change the dietary description of this particular recipe.
Published by MealWhirl · Preparation guidance from the listed method, not a cooking-test report. Editorial standards & corrections ↗
Make something good
- 01
Bring vegetable stock to a gentle simmer. Add tofu and cook for 4 minutes.
- 02
Add the soaked, drained wakame and turn off the heat.
- 03
Dissolve miso in a little warm broth, stir back into the pot, and finish with spring onion. Serve with rice if you like.
A little room to make it yours.
Season to your taste and check ingredient labels, including stocks, sauces, and bread. Dietary labels describe this listed recipe; they do not verify packaged products or allergen safety.
How we describe our recipes ↗KEEP FOLLOWING YOUR APPETITE
A few more good possibilities.
A vegetable pancake layered with cabbage, noodles, and a golden egg topping.
Glossy soy-ginger chicken with a warm bowl of rice and crisp broccoli.