Kombu-Dashi Miso Soup with Tofu & Wakame
A minimalist Japanese soup that celebrates umami depth through proper dashi, featuring silky tofu and oceanic wakame for an authentic taste of Kyoto simplicity. This japanese-inspired soups ready in about 25 minutes pairs dried kombu seaweed, water, 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 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.
Ingredients
- 12g dried kombu seaweed
- 600ml water
- 150g silken tofu
- 10g wakame seaweed
- 3 tbsp white miso paste
- 2 thinly sliced green onions
- 1/4 tsp sea salt
Instructions
- Step 1: Place 12g dried kombu seaweed in 600ml cold water in a saucepan; set over medium-low heat and bring just to 80°C (176°F) without boiling—remove kombu immediately when tiny bubbles form around the edges to prevent bitterness.
- Step 2: Add 10g wakame seaweed to the dashi and simmer gently for 2 minutes until soft, then strain through a fine-mesh sieve into a bowl, discarding solids.
- Step 3: Cut 150g silken tofu into 1cm cubes, add to the strained dashi, and stir in 3 tbsp white miso paste until fully dissolved—do not boil to preserve delicate flavor.
- Step 4: Season with 1/4 tsp sea salt, divide into bowls, and garnish with 2 thinly sliced green onions just before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kombu-Dashi Miso Soup with Tofu & Wakame take to make?
Total time is about 25 minutes (15 min prep + 10 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 & Wakame?
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 seaweed from drying out.
Can I substitute ingredients in Kombu-Dashi Miso Soup with Tofu & Wakame?
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 & Wakame 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 & Wakame?
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
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
