Japanese
Miso Soup with Tofu
A soothing 10-minute bowl of miso broth with silky tofu and spring onion — a light meal or a side.
About this recipe
Miso Soup with Tofu is a japanese lunch for 2 that is a gentle, mostly hands-off simmer. It’s built around tofu, and it takes around 10 min start to finish. We sized it for a small household and ranked it on OneToCook by how much of it you already have in the fridge.
Good to know
* Dietary flags are derived from the listed ingredients — always check labels and your own needs for allergens.
Ingredients
- 200g, cubed soft tofu
- 1 stalk spring onion
- 600ml water
- 2 tbsp miso paste buy
- 1 tbsp dried seaweed (wakame) buy
Equipment
Method
- 1
Heat the water (with wakame if using) to a bare simmerSimmer.Cook in liquid with gentle bubbling, just below a boil.Glossary → — do not boil hard.
~4 min
- 2
Whisk the miso paste with a ladle of the hot water, then stir it back in off a rolling boil.
~2 min
- 3
Add the tofu to warm through, 1 min; finish with spring onion.
~2 min
Smart swaps
Out of something? Try one of these.
- Tofu
- tempeh, or chicken/prawns if you eat meat.
- Spring onion
- thinly sliced onion or chives for the finish.
Cook's notes
- Dice the onion before anything heats up so it’s ready when the pan is — a even dice cooks evenly. How to dice an onion →
- Press the tofu to squeeze out water first — dry tofu browns and crisps instead of steaming. How to press & prep tofu →
- Keep the white and green parts separate — whites go in early with the aromatics, greens at the end. How to chop spring onions →
- Do your chopping first (mise en place). With everything prepped, the actual cooking here is only about 8 min.
Storage & leftovers
This keeps well — store in an airtight container in the fridge for up to 3 days, and the flavour often deepens overnight. Reheat gently on the stove, adding a splash of water if it’s thickened.
Frequently asked
How long does Miso Soup with Tofu take to make? +
Around 10 min from start to finish, almost all of it hands-on.
How many people does this recipe serve? +
As written it serves 2. To cook for 4, roughly multiply the ingredients — but cook in batches if the pan gets crowded, so things sear instead of steaming.
What equipment do I need? +
You’ll want: induction hob, pot. OneToCook only suggests recipes that fit the equipment you tell it you have, so you can filter these out if your kitchen is more minimal.
What can I use if I'm missing an ingredient? +
Common swaps for this dish: Tofu → tempeh, or chicken/prawns if you eat meat; Spring onion → thinly sliced onion or chives for the finish. See the full list of smart swaps above.
Can I make Miso Soup with Tofu ahead of time? +
This keeps well — store in an airtight container in the fridge for up to 3 days, and the flavour often deepens overnight. Reheat gently on the stove, adding a splash of water if it’s thickened.
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