Kombu-Dashi Miso Soup with Scallions

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A minimalist Japanese miso soup where delicate dashi stock melds with rich miso paste, finished with fresh scallions for pure umami depth. This japanese-inspired soups ready in about 25 minutes pairs dried kombu, bonito flakes, white miso paste 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: 10 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 50g dried kombu in 1.2L cold water in a pot, bring to just below simmer (170°F/77°C) over medium heat, then remove kombu immediately to prevent bitterness (5-7 minutes).
  2. Step 2: Add 30g bonito flakes to the pot, bring to a gentle simmer (180°F/82°C), then remove from heat. Let steep for 3 minutes, then strain through a fine-mesh sieve into a clean pot.
  3. Step 3: Return strained dashi to medium-low heat. Stir in 2 tbsp white miso paste until fully dissolved, avoiding boiling (heat to 160°F/71°C max) to preserve flavor.
  4. Step 4: Thinly slice 3 scallions, adding green parts to the soup just before serving. Serve immediately while hot, ensuring miso is fully dissolved and soup is fragrant.

Frequently asked questions

How long does Kombu-Dashi Miso Soup with Scallions 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 Kombu-Dashi Miso Soup with Scallions?

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 dried kombu from drying out.

Can I substitute ingredients in Kombu-Dashi Miso Soup with Scallions?

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 Scallions 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 Scallions?

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.

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