Description
A light and savory Japanese soup made with miso paste, tofu, dashi, and seaweed. This comforting recipe is quick, gut-friendly, and totally satisfying—perfect for beginners and seasoned home cooks alike.
Ingredients
- 2 cups water
- 1 piece kombu (about 4 inches)
- 1 small handful bonito flakes
- 2 tablespoons miso paste (white or red)
- 1/4 block silken tofu, cubed
- 1 tablespoon dried wakame seaweed, rehydrated
- 1 stalk green onion, thinly sliced
Instructions
- Combine the water and kombu in a small saucepan and let it soak for about 10 minutes.
- Heat the kombu and water gently until just before boiling, then remove the kombu.
- Add the bonito flakes to the pot and simmer for 30 seconds, then strain to create the dashi broth.
- In a small bowl, mix the miso paste with a ladle of the hot broth until it forms a smooth slurry.
- Add the cubed tofu and rehydrated wakame to the broth and reduce the heat to low.
- Stir in the miso slurry gently and make sure the soup does not boil.
- Garnish the soup with sliced green onions and serve warm.
Notes
Avoid boiling the miso paste to preserve its probiotic benefits.
Choose white miso for a milder flavor or red miso for a stronger, more savory taste.
Feel free to add ingredients like mushrooms, spinach, or a soft-boiled egg for variation.
Storage Instructions
Store in the fridge for up to 3 days in an airtight container.
Reheat gently over low heat and do not boil to maintain the soup’s nutrients and flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Cuisine: Japanese