CryoCove Recipe

Miso Soup with Tofu

Name: Miso Soup with Tofu
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 4 cups dashi stock or vegetable broth; 3 tbsp white miso paste; 7 oz silken tofu, cubed; 2 tbsp dried wakame seaweed; 2 green onions, sliced; 1 tsp sesame oil

A warming Japanese miso soup with silken tofu, wakame seaweed, green onions, and a rich dashi base.

Prep

Cook

10m

Total

15m

Servings

Calories

180

Macro Breakdown

Protein14g (41%)

Carbs12g (35%)

Fat8g (24%)

Diet

omnivorepescatarianvegetariangluten-free

Goal

longevityrecovery

Pillar Benefits

FoodSleepWaterBrain

Ingredients

4 cups dashi stock or vegetable broth
3 tbsp white miso paste
7 oz silken tofu, cubed
2 tbsp dried wakame seaweed
2 green onions, sliced
1 tsp sesame oil

Instructions

1
Heat dashi stock in a pot until simmering.
2
Soak wakame in warm water for 5 minutes, then drain.
3
Ladle a small amount of hot broth into a bowl, whisk in miso paste until dissolved, then pour back into the pot.
4
Add tofu cubes and wakame. Heat gently for 2-3 minutes — do not boil.
5
Serve in bowls, garnished with green onions and a drizzle of sesame oil.

Tips

*Never boil miso soup — high heat kills the beneficial probiotics.
*White miso is milder and sweeter; red miso gives a deeper, more intense flavor.

Frequently Asked Questions

How many calories are in Miso Soup with Tofu?

Miso Soup with Tofu has 180 calories per serving with 14g of protein. It's a great option for a healthy lunch meal.

How long does it take to make Miso Soup with Tofu?

This recipe takes 5 minutes of prep and 10 minutes of cooking, for a total of 15 minutes from start to finish.

Is Miso Soup with Tofu suitable for special diets?

Yes, this recipe is compatible with the following diets: omnivore, pescatarian, vegetarian, gluten-free. Check the full ingredient list to confirm it meets your specific needs.

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Instructions

Heat dashi stock in a pot until simmering.

Soak wakame in warm water for 5 minutes, then drain.

Ladle a small amount of hot broth into a bowl, whisk in miso paste until dissolved, then pour back into the pot.

Add tofu cubes and wakame. Heat gently for 2-3 minutes — do not boil.

Serve in bowls, garnished with green onions and a drizzle of sesame oil.