Authentic Kombu-Dashi Miso Soup with Tofu

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 perfectly balanced Japanese soup featuring deep umami from slow-simmered dashi, silky tofu, and fresh green onions. This recipe honors traditional techniques for an unpretentious yet profound experience. This Japanese-inspired soup recipe, ready in about 25 minutes, pairs kombu, water, silken tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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.

Prep: 15 min Cook: 10 min Serves 2 Japanese cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 10g kombu in 800ml water in a pot and bring to just below boiling (80°C/176°F) over medium-low heat, then immediately remove kombu before bubbles form to avoid bitterness.
  2. Step 2: Simmer 5 minutes to extract umami, then strain into a clean pot, discarding kombu.
  3. Step 3: Gently add 200g cubed silken tofu and 5g rehydrated wakame, then heat until barely simmering (do not boil).
  4. Step 4: Whisk 3 tbsp white miso paste into 2 tbsp hot dashi in a bowl until smooth, then stir into the pot while gently warming (do not boil to preserve flavor).
  5. Step 5: Garnish with 30g thinly sliced green onions just before serving, allowing the soup to rest for 2 minutes to meld flavors.

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