Kombu-Only Miso Soup with Fresh Tofu

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A minimalist Japanese soup where delicate kombu infuses a clear broth, served with silky tofu and scallions for a pure, soul-nourishing experience. This Asian recipe, ready in about 20 minutes, pairs kombu, water, soft 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.

Prep: 10 min Cook: 10 min Serves 2 Japanese cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Place 10g kombu in 400ml cold water in a small pot. Bring to just below simmer (160°F/70°C) over medium-low heat—do not boil, as boiling destroys the delicate flavor; steam will rise after about 5 minutes.
  2. Step 2: Remove kombu immediately once steam rises, then add 100g cubed soft tofu. Simmer gently for 3 minutes until tofu is heated through.
  3. Step 3: Stir in 1 tsp white miso paste until fully dissolved, then garnish with 2 thinly sliced scallions.

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