Bonito Flake and Seaweed Miso Soup
A comforting Japanese miso soup enriched with umami-packed bonito flakes and nourishing seaweed for a delicate, savory broth. This japanese-inspired soups ready in about 25 minutes pairs dashi stock, white miso paste, 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 "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
- 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
Instructions
- Step 1: In a medium pot, bring 4 cups of dashi stock to a gentle simmer over medium heat.
- 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.
- Step 3: Strain the broth through a fine mesh sieve to remove bonito flakes, then return the clear broth to the pot.
- 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.
- 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.
- Step 6: Garnish with 2 thinly sliced green onion stalks before serving hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Bonito Flake and Seaweed Miso Soup take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bonito Flake and Seaweed Miso Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dashi stock from drying out.
Can I substitute ingredients in Bonito Flake and Seaweed Miso Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bonito Flake and Seaweed Miso Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bonito Flake and Seaweed Miso Soup?
Japanese soups like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
