Kombu-Dashi Miso Soup with Fresh Tofu

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 drafted and published.

A delicate, umami-rich broth made with traditional dashi, featuring silky tofu and seasonal greens for a truly authentic Japanese breakfast experience. This Japanese-inspired soup recipe, ready in about 60 minutes, pairs kombu, dried bonito flakes, silken tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 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.

Prep: 45 min Cook: 15 min Serves 4 Japanese cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 120g kombu in 1 liter cold water in a pot and let sit for 30 minutes to draw out flavor. Heat gently over medium-low until just before boiling (around 80°C), then remove kombu immediately to prevent bitterness.
  2. Step 2: Add 30g dried bonito flakes to the pot, bring to a gentle simmer for 2 minutes, then strain through a fine-mesh sieve into a clean bowl, discarding solids.
  3. Step 3: Cut 350g silken tofu into 1-inch cubes and set aside. Thinly slice 4 stalks shinji, reserving 2 tablespoons for garnish.
  4. Step 4: Return the strained dashi to the pot and add 2 cups vegetable stock. Bring to a bare simmer (do not boil), then add 4 tbsp miso paste, stirring gently until fully dissolved.
  5. Step 5: Add 20g rehydrated wakame seaweed and 1/3 of the tofu cubes, cooking for 3 minutes until the seaweed softens. Gently fold in remaining tofu and reserved shinji, cooking for 1 more minute until greens are bright green.

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