Kombu-Infused Miso Soup with Silken Tofu
A serene bowl of traditional Japanese miso soup featuring delicate kombu-infused broth and silken tofu, embodying true umami harmony. This japanese-inspired soups ready in about 25 minutes pairs kombu, 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.
Ingredients
- 10g kombu
- 100ml water
- 2 tbsp white miso paste
- 120g silken tofu
- 2 tbsp green onions
- 1 tsp dried wakame seaweed
Instructions
- Step 1: Place 10g kombu in 100ml water in a small pot and heat over medium-low until bubbles form around the edges (about 5 minutes) — remove kombu before it boils to prevent bitterness.
- Step 2: Crumble 2 tbsp white miso paste into a small bowl, then stir in 2 tbsp warm broth from the pot until smooth; return to pot and simmer gently for 2 minutes (do not boil).
- Step 3: Gently cut 120g silken tofu into 1-inch cubes, add to soup, and simmer for 1 minute until heated through; stir in 1 tsp dried wakame until rehydrated and soft.
- Step 4: Finely chop 2 tbsp green onions, sprinkle over bowls, and serve immediately while broth is hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kombu-Infused Miso Soup with Silken Tofu 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 Silken 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 kombu from drying out.
Can I substitute ingredients in Kombu-Infused Miso Soup with Silken 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 Silken 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 Silken 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.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
- ★★★★☆
Very good for a 10-minute recipe. Would bump up the spice level though.
