Bonito Flake and Seaweed Miso Soup

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

A comforting Japanese miso soup enriched with umami-packed bonito flakes and nourishing seaweed for a delicate, savory broth. This Japanese soup recipe, ready in about 25 minutes, pairs dashi stock, white miso paste, and bonito flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 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 "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
• 3 tbsp white miso paste
• 1/4 cup bonito flakes
• 2 tbsp wakame seaweed, dried
• 1/2 cup tofu, firm, diced into 1/2-inch cubes
• 2 stalks green onions, thinly sliced

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium pot, bring 4 cups of dashi stock to a gentle simmer over medium heat.
2. Step 2: Add 1/4 cup bonito flakes and 2 tbsp dried wakame seaweed to the simmering stock, stirring gently. Simmer for 5 minutes until the seaweed rehydrates and the broth is infused with umami.
3. Step 3: Strain the broth through a fine mesh sieve to remove bonito flakes, then return the clear broth to the pot.
4. Step 4: Whisk 3 tbsp white miso paste with 1/2 cup warm broth in a small bowl until smooth, then gradually stir this mixture back into the pot to avoid clumps.
5. Step 5: Add 1/2 cup diced firm tofu to the soup and heat gently for 3 minutes without boiling to maintain miso’s delicate flavors.
6. Step 6: Garnish with 2 thinly sliced green onion stalks before serving hot.