Kombu-Dashi Miso Soup with Fresh Tofu
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 soups ready in about 60 minutes pairs kombu, dried bonito flakes, block (350g) 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.
Ingredients
- 120g kombu
- 30g dried bonito flakes
- 1 block (350g) silken tofu
- 4 stalks shinji (young green onions)
- 4 tbsp miso paste
- 20g wakame seaweed
- 2 cups vegetable stock
Instructions
- 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.
- 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.
- Step 3: Cut 350g silken tofu into 1-inch cubes and set aside. Thinly slice 4 stalks shinji, reserving 2 tablespoons for garnish.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kombu-Dashi Miso Soup with Fresh Tofu take to make?
Total time is about 60 minutes (45 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 Kombu-Dashi Miso Soup with Fresh Tofu?
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 kombu from drying out.
Can I substitute ingredients in Kombu-Dashi Miso Soup with Fresh Tofu?
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 Kombu-Dashi Miso Soup with Fresh Tofu 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 Kombu-Dashi Miso Soup with Fresh Tofu?
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.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Very good for a 15-minute recipe. Would bump up the spice level though.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
