Kombu-Dashi Miso Soup with Tofu and Waki-oh

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A minimalist Japanese miso soup that honors traditional dashi-making, featuring delicate waki-oh greens and silky tofu for a deeply authentic umami experience. This japanese-inspired soups ready in about 40 minutes pairs kombu seaweed, dashi stock, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 2, 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.

★ 4.0 (12 ratings) Prep: 15 min Cook: 25 min Serves 2 Japanese cuisine 180 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 20g kombu in 4 cups dashi stock in a pot and heat over low heat to 70°C (158°F) without boiling, then remove kombu after 20 minutes.
  2. Step 2: Dice 150g firm tofu into 1/2-inch cubes and set aside.
  3. Step 3: Heat miso paste in a small bowl with 2 tbsp warm dashi, then stir into the main pot until fully dissolved (do not boil).
  4. Step 4: Add 1/2 cup waki-oh greens and cook for 2 minutes until wilted.
  5. Step 5: Gently add tofu cubes and simmer for 3 minutes until heated through.
  6. Step 6: Garnish with 2 tbsp finely sliced green onions before serving.

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Frequently asked questions

How long does Kombu-Dashi Miso Soup with Tofu and Waki-oh take to make?

Total time is about 40 minutes (15 min prep + 25 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 Tofu and Waki-oh?

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 seaweed from drying out.

Can I substitute ingredients in Kombu-Dashi Miso Soup with Tofu and Waki-oh?

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 Tofu and Waki-oh for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Tofu and Waki-oh?

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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