Authentic Kombu & Wakame Miso Soup
A pure Japanese broth made with handcrafted dashi, rehydrated wakame, and miso paste, embodying the essence of umami harmony. This Japanese soup recipe, ready in about 20 minutes, pairs Dashi stock, Wakame seaweed, and White miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 80 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 "Build a week of meals around this recipe" 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
- 4 cups Dashi stock
- 1 tbsp Wakame seaweed
- 3 tbsp White miso paste
- 2 tbsp Green onions
- 4 oz Firm tofu
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Equipment for this recipe
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Instructions
- Step 1: Heat 4 cups dashi stock in a saucepan over medium-low heat until gently simmering (small bubbles at edges, not boiling).
- Step 2: Add 1 tbsp rehydrated wakame seaweed and 4 oz cubed firm tofu to simmering stock; cook for 3 minutes until tofu is heated through.
- Step 3: Remove pan from heat and cool for 60 seconds to prevent miso from breaking.
- Step 4: Stir 3 tbsp white miso paste into warm broth until fully dissolved, then return to low heat for 30 seconds to warm through (no boiling).
- Step 5: Divide into bowls, garnish with 2 tbsp finely sliced green onions, and serve immediately.
