Ryukyuan Seaweed and Tofu Soup with Pork Mimigā
A nourishing broth combining silky tofu, nutrient-rich Okinawan seaweed, and thinly sliced pork mimigā for a traditional island flavor. This japanese-inspired soups 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove from heat and ladle into bowls, garnishing each with 2 tbsp chopped scallions for freshness.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Ryukyuan Seaweed and Tofu Soup with Pork Mimigā 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 Ryukyuan Seaweed and Tofu Soup with Pork Mimigā?
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 dashi stock from drying out.
Can I substitute ingredients in Ryukyuan Seaweed and Tofu Soup with Pork Mimigā?
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 Ryukyuan Seaweed and Tofu Soup with Pork Mimigā for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Ryukyuan Seaweed and Tofu Soup with Pork Mimigā?
Japanese soups 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.
