Kyoto-Style Kombu Dashi Miso Soup with Wakame & Scallions
A delicate, umami-rich miso soup made with slow-simmered kombu dashi, tender wakame, and fresh scallions — true to Kyoto's traditional home cooking. This japanese-inspired asian ready in about 25 minutes pairs inch strip Kombu, Water, tablespoons White miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 85 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
- 3-inch strip Kombu
- 4 cups Water
- 2 tablespoons White miso paste
- 1 tablespoon Dried wakame
- 2, thinly sliced Scallions
Instructions
- Step 1: Simmer 3-inch kombu strip in 4 cups cold water over low heat for 15 minutes until tiny bubbles form around the edges, then remove kombu immediately to prevent bitterness.
- Step 2: Gently stir in 2 tablespoons white miso paste into the hot dashi, then reduce heat to low and heat for 2 minutes without boiling (until miso is dissolved and soup is warm but not bubbling).
- Step 3: Add 1 tablespoon dried wakame to the soup and let it soften for 2 minutes until plump, then divide into bowls and top with 2 thinly sliced scallions per serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Kyoto-Style Kombu Dashi Miso Soup with Wakame & Scallions take to make?
Total time is about 25 minutes (10 min prep + 15 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 Kyoto-Style Kombu Dashi Miso Soup with Wakame & Scallions?
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 inch strip kombu from drying out.
Can I substitute ingredients in Kyoto-Style Kombu Dashi Miso Soup with Wakame & Scallions?
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 Kyoto-Style Kombu Dashi Miso Soup with Wakame & Scallions 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 Kyoto-Style Kombu Dashi Miso Soup with Wakame & Scallions?
Japanese asian 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.
- ★★★☆☆
Not bad. Would need significant modifications to make it a regular.
