Kombu-Infused Miso Soup with Shio-Kaze Tofu

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

A traditionally prepared miso soup with deep umami from slow-simmered dashi and delicate salt-kissed tofu, embodying true Japanese kitchen simplicity. This japanese-inspired soups ready in about 50 minutes pairs dried kombu, cold water, 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 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.

Prep: 15 min Cook: 35 min Serves 2 Japanese cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 10g dried kombu in 600ml cold water in a pot, then bring to just below simmering (160°F/70°C) over medium heat for 30 minutes—do not boil to avoid bitterness.
  2. Step 2: Remove kombu, then bring broth to a gentle simmer. Add 150g cubed firm tofu and 1/4 tsp sea salt, simmering for 5 minutes until tofu is warmed through.
  3. Step 3: Stir in 3 tbsp white miso paste off-heat until fully dissolved, then add 5g rehydrated wakame seaweed and 2 tbsp sliced green onions, heating just until steaming but not boiling.

Frequently asked questions

How long does Kombu-Infused Miso Soup with Shio-Kaze Tofu take to make?

Total time is about 50 minutes (15 min prep + 35 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 Shio-Kaze 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 dried kombu from drying out.

Can I substitute ingredients in Kombu-Infused Miso Soup with Shio-Kaze 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-Infused Miso Soup with Shio-Kaze Tofu 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 Shio-Kaze 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.

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