Description
A warm and nourishing Japanese soup made with a simple dashi broth, miso paste, tofu, seaweed, and scallions. Ready in just 15 minutes, it's perfect as a light meal or appetizer and can easily be customized or made vegetarian.
Ingredients
4 cups water
1 (4x4 inch) piece kombu (dried kelp)
1/2 cup bonito flakes (optional)
3 tablespoons white or yellow miso paste
1/2 cup soft tofu, cut into small cubes
2 tablespoons dried wakame seaweed
2 scallions, thinly sliced
Instructions
- Soak the kombu in 4 cups of water in a saucepan for 10–15 minutes to soften it.
- Bring the water to a gentle simmer over medium heat, then remove the kombu just before it boils.
- Add bonito flakes (if using), simmer for 2 minutes, then turn off the heat and steep for 5 minutes. Strain the broth to remove flakes.
- In a small bowl, whisk miso paste with a few spoonfuls of hot dashi until smooth, then stir it into the pot. Do not boil after adding miso.
- Add the tofu and wakame seaweed, and let them warm and rehydrate for 2–3 minutes.
- Ladle the soup into bowls and garnish with sliced scallions. Serve warm.
Notes
Do not boil the soup after adding miso paste to preserve flavor and probiotics.
Use white or yellow miso for a mild, balanced flavor; red miso is saltier and bolder.
For a vegetarian version, omit the bonito flakes.
Add noodles, mushrooms, or greens for a heartier version.
Reheat gently over low heat; avoid boiling leftovers.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 70
- Sugar: 1g
- Sodium: 650mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 0mg
