Authentic Kombu & Bonito Dashi Miso Soup

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A soul-warming Japanese soup made with delicate dashi stock, silky tofu, and fresh wakame, embodying true umami depth without artificial additives. This Japanese-inspired soup recipe, ready in about 25 minutes, pairs kombu, bonito flakes, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 75 calories and feeds 4, 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.

Prep: 15 min Cook: 10 min Serves 4 Japanese cuisine 75 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 10g kombu in 480ml water in a saucepan; bring to just below simmer (160°F/70°C) over medium-low heat for 15 minutes, then remove kombu.
  2. Step 2: Add 20g bonito flakes to the hot water, stir once, and turn off heat; let steep for 2 minutes until flakes sink, then strain through fine mesh into a clean bowl.
  3. Step 3: Return 400ml of the dashi to the pot, add 40g white miso paste, and whisk until fully dissolved over low heat (do not boil).
  4. Step 4: Gently add 100g cubed tofu and rehydrated 1g wakame; heat 2 minutes until tofu is warm but not boiling.
  5. Step 5: Divide into bowls, top with 2 sliced scallions, and serve immediately while steam rises.

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