Aomori Kelp & Vegetable Soup with Tofu
A light, umami-rich soup featuring Aomori's famous kelp, seasonal vegetables, and silky tofu, perfect for early summer visits to Hirosaki Park. This japanese-inspired soups (vegetarian) ready in about 30 minutes pairs (1/2 sheet) dried kelp, water, medium carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz (1/2 sheet) dried kelp
- 4 cups water
- 1 medium carrot
- 1/2 cup (rehydrated) shiitake mushrooms
- 1/2 cup julienned daikon radish
- 1/2 cup cubed firm tofu
- 2 tbsp soy sauce
- 1 tsp mirin
- 1/4 tsp white pepper
- 1/4 cup thinly sliced scallions
- 1/2 tsp sesame oil
Instructions
- Step 1: Place dried kelp in a pot with 4 cups water; bring to a gentle simmer over medium heat and cook for 15 minutes, then remove and discard kelp.
- Step 2: Add sliced carrot, rehydrated shiitake mushrooms, and julienned daikon to the pot; simmer for 8 minutes until vegetables are tender.
- Step 3: Stir in soy sauce, mirin, and white pepper; add cubed tofu and simmer for 3 more minutes.
- Step 4: Remove from heat, stir in sliced scallions and sesame oil.
- Step 5: Ladle into bowls and serve immediately while hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Aomori Kelp & Vegetable Soup with Tofu take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Aomori Kelp & Vegetable Soup with Tofu?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (1/2 sheet) dried kelp from drying out.
Can I substitute ingredients in Aomori Kelp & Vegetable Soup with Tofu?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Aomori Kelp & Vegetable Soup with Tofu for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Aomori Kelp & Vegetable Soup with Tofu vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Love how the Japanese come through in every bite.
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
