Kombu-Infused Miso Soup with Tofu
A minimalist Japanese broth where dashi and miso create a deeply savory foundation, enhanced with silken tofu and wakame. This japanese-inspired vegetarian ready in about 50 minutes pairs dried kombu seaweed, dried bonito flakes, silken tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 140 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
- 1.5 oz dried kombu seaweed
- 1 oz dried bonito flakes
- 8 oz silken tofu
- 1 tbsp wakame seaweed
- 3 tbsp white miso paste
- 2 sliced green onions
- 4 cups water
- 1 tsp soy sauce
- 1/4 tsp sesame oil
Instructions
- Step 1: Place 1.5 oz dried kombu in 4 cups water in a saucepan, then bring to a gentle simmer over medium-low heat (do not boil—heat to 140°F/60°C) and steep for 30 minutes.
- Step 2: Remove kombu, then add 1 oz dried bonito flakes to the pot. Simmer for 2 minutes, then strain through a fine-mesh sieve into a clean bowl to create clear dashi.
- Step 3: While dashi steeps, cut 8 oz silken tofu into 1/2-inch cubes. Add tofu, 1 tbsp wakame seaweed, and 1 tsp soy sauce to the dashi, stirring gently until wakame softens (2 minutes).
- Step 4: Remove pot from heat and stir in 3 tbsp white miso paste until fully dissolved—do not boil, as it will lose flavor. Stir in 1/4 tsp sesame oil and 2 sliced green onions.
- Step 5: Serve immediately in warmed bowls, ensuring tofu and wakame are evenly distributed.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kombu-Infused Miso Soup with 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 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 seaweed from drying out.
Can I substitute ingredients in Kombu-Infused Miso Soup with 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 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 Tofu?
Japanese vegetarian 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
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
