Simmered Seaweed and Tofu Soup with Bonito Broth
A light and nourishing Okinawan soup featuring tender seaweed and silky tofu in a savory bonito-infused broth. This japanese-inspired soups ready in about 50 minutes pairs dried kombu seaweed, bonito flakes, cut into 1-inch cubes soft tofu for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 90 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
- 10g dried kombu seaweed
- 15g bonito flakes
- 200g, cut into 1-inch cubes soft tofu
- 6 cups water
- 1 tbsp soy sauce
- 1/2 tsp salt
- 1 stalk, thinly sliced green onions
Instructions
- Step 1: Soak 10g dried kombu seaweed in 6 cups cold water for 30 minutes to soften, then gently bring to a simmer over medium heat, removing the kombu just before the water boils.
- Step 2: Add 15g bonito flakes to the simmering water and cook for 2 minutes, then strain the broth through a fine sieve to remove the flakes.
- Step 3: Return the clear broth to the pot and gently add 200g soft tofu cubed, simmering for 5 minutes until warmed through.
- Step 4: Season the soup with 1 tbsp soy sauce and 1/2 tsp salt, tasting to adjust seasoning.
- Step 5: Ladle soup into bowls and garnish with 1 thinly sliced green onion stalk before serving.
Frequently asked questions
How long does Simmered Seaweed and Tofu Soup with Bonito Broth take to make?
Total time is about 50 minutes (35 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 Simmered Seaweed and Tofu Soup with Bonito Broth?
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 dried kombu seaweed from drying out.
Can I substitute ingredients in Simmered Seaweed and Tofu Soup with Bonito Broth?
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 Simmered Seaweed and Tofu Soup with Bonito Broth 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 Simmered Seaweed and Tofu Soup with Bonito Broth?
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.
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