Authentic Kombu-Dashi Miso Soup with Tofu & Wakame

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 miso soup featuring delicate dashi broth, silken tofu, and ocean-fresh wakame—true to centuries-old tradition. This Japanese-inspired vegetarian recipe, ready in about 50 minutes, pairs kombu, water, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 62 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: 35 min Cook: 15 min Serves 2 Japanese cuisine 62 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 10g kombu in 4 cups cold water in a pot; let soak for 30 minutes, then heat over medium-low until just below simmer (160°F/71°C) — do not boil to avoid bitterness.
  2. Step 2: Remove kombu and add 5g rehydrated wakame; simmer gently for 2 minutes until wakame is tender.
  3. Step 3: Cut 100g firm tofu into 1/2-inch cubes; add to pot and heat through for 1 minute.
  4. Step 4: Off heat, whisk 40g white miso paste into 1/2 cup hot broth until dissolved, then stir back into pot.
  5. Step 5: Garnish with finely sliced green onions; serve immediately while broth is hot.

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