Ryukyuan Seaweed and Tofu Soup with Pork Mimigā

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

A nourishing broth combining silky tofu, nutrient-rich Okinawan seaweed, and thinly sliced pork mimigā for a traditional island flavor. This Japanese-inspired soup recipe, ready in about 25 minutes, pairs silken tofu, cut into 1-inch cubes, dashi stock, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 3, 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

• 150 g pork mimigā (boiled pig ear), thinly sliced
• 200 g silken tofu, cut into 1-inch cubes
• 50 g Okinawan seaweed (mozuku or wakame), rehydrated if dried
• 600 ml dashi stock
• 1 tbsp soy sauce
• 1 tbsp sake
• 1 tsp grated ginger
• 2 tbsp scallions, chopped
• 1 tsp sesame oil

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium pot, heat 1 tsp sesame oil over medium heat. Add 150 g thinly sliced pork mimigā and sauté for 3 minutes until fragrant and slightly crisp at edges.
2. Step 2: Pour in 600 ml dashi stock, add 1 tsp grated ginger, 1 tbsp soy sauce, and 1 tbsp sake. Bring to a gentle simmer.
3. Step 3: Carefully add 200 g silken tofu cubes and 50 g rehydrated Okinawan seaweed. Simmer gently for 5 minutes to blend flavors without breaking the tofu.
4. Step 4: Remove from heat and ladle into bowls, garnishing each with 2 tbsp chopped scallions for freshness.