Kombu-Infused Miso Soup with Shiitake & Wakame

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

A deeply authentic Japanese miso soup where slow-infused kombu broth meets earthy shiitake and delicate wakame, embodying true umami harmony. This japanese-inspired soups ready in about 25 minutes pairs kombu, dashi stock powder, shiitake mushrooms 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.

★ 4.3 (15 ratings) Prep: 15 min Cook: 10 min Serves 2 Japanese cuisine 120 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: In a small pot, add 400ml water and the 10g kombu; bring to a gentle simmer over medium-low heat for exactly 5 minutes, then remove kombu immediately to prevent bitterness.
  2. Step 2: Stir in the 5g dashi stock powder and 50g sliced shiitake mushrooms; simmer for 3 minutes until mushrooms soften and release aroma.
  3. Step 3: Add the 10g rehydrated wakame and gently heat for 1 minute until wakame is tender but not mushy.
  4. Step 4: Remove pot from heat, then whisk in the 2 tbsp miso paste until fully dissolved—do not boil to preserve flavor.
  5. Step 5: Divide into bowls and garnish with 2 finely sliced green onions per serving.

Frequently asked questions

How long does Kombu-Infused Miso Soup with Shiitake & 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-Infused Miso Soup with Shiitake & 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 kombu from drying out.

Can I substitute ingredients in Kombu-Infused Miso Soup with Shiitake & 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-Infused Miso Soup with Shiitake & 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-Infused Miso Soup with Shiitake & 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

Related recipes