Authentic Kombu-Dashi Tofu & Vegetable Stew

By AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A serene bowl of traditional Japanese comfort food, where delicate tofu and seasonal vegetables simmer in a pure, umami-rich dashi broth, embodying the essence of 'authentic' Japanese home cooking. This Asian recipe, ready in about 35 minutes, pairs kombu, water, firm tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 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.

Ingredients

• 3-inch piece kombu
• 4 cups water
• 14 oz firm tofu
• 1 tbsp wakame seaweed
• 2 oz carrots
• 2 stalks green onions
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1/4 tsp salt

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Instructions

1. Step 1: Heat 4 cups water in a saucepan over medium-low heat until just below simmering (170°F/77°C), then add 3-inch kombu piece. Remove kombu after 30 seconds to prevent bitterness and discard.
2. Step 2: Add 14 oz cubed firm tofu, 2 oz julienned carrots, and 1 tbsp rehydrated wakame to the pot. Simmer gently for 8 minutes until carrots are tender but not mushy.
3. Step 3: Stir in 2 tbsp soy sauce, 1 tbsp mirin, and 1/4 tsp salt. Cook for 2 more minutes until flavors meld, then garnish with 2 thinly sliced green onions.