Kyoto-Style Miso Soup with Fresh Tofu and Kombu

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 deeply savory broth embodying Kyoto's reverence for umami, featuring hand-pounded dashi and silken tofu that melts at the touch. This Japanese-inspired soup recipe, ready in about 25 minutes, pairs kombu, dried bonito flakes, silken 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: 15 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 1.5L water in a pot over medium heat and add 10g kombu; heat gently until tiny bubbles form around the edges (about 80°C/176°F), then remove kombu before it boils.
  2. Step 2: Add 5g dried bonito flakes to the pot, bring to a gentle simmer (do not boil), and strain through a fine mesh sieve into a clean bowl.
  3. Step 3: Cut 200g silken tofu into 1.5cm cubes, add to the strained broth, and heat on low until barely simmering (about 2 minutes).
  4. Step 4: Stir 2 tbsp miso paste into the broth with a ladle, avoiding boiling to preserve flavor; add 10g rehydrated wakame and simmer 1 minute until fragrant.
  5. Step 5: Garnish with 20g finely sliced scallions, ensuring they curl at the edges from the heat.

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