Japanese · Lunch
Silken Tofu and Seaweed Broth
Tofu Miso Soup
A Japanese breakfast and dinner staple, silken tofu and wakame in a deeply flavoured kombu and bonito dashi broth finished with white miso and spring onion.
$
5 minsPrep
10 minsCook
15 minsTotal
EasyLevel
Nutrition per serving
95Calories
10gProtein
3gFat
8gCarbs
1gSugar
1gFiber
620mgSodium
2mgChol
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Instructions
1
Prep
Soak kombu in 600ml cold water 10 minutes. Cut 200g silken tofu into 2cm cubes. Soak 5g dried wakame in cold water 5 minutes, drain, squeeze gently. Finely slice 2 spring onion stalks. Measure 2 tbsp white miso paste and 10g bonito flakes.
2
Simmer
Heat kombu and water over medium heat to just below boiling—small bubbles appear at edges. Remove kombu. Add bonito flakes, steep off heat 4 minutes, strain through a fine sieve. Return dashi to saucepan.
3
Build
Bring dashi to gentle simmer over medium-low heat. Add wakame and tofu cubes, heat 2–3 minutes until tofu warms through—do not boil. Remove from heat.
4
Finish
Whisk 2 tbsp white miso paste into broth until fully dissolved. Do not return to heat after adding miso.
5
Plate
Ladle soup into bowls immediately. Top with spring onion, 1 tsp toasted sesame seeds, and a pinch of shichimi togarashi. Serve at once.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 200g (7 oz) silken tofu
- 5g dried wakame seaweed
- 1 piece kombu
- 600ml (2 1/2 cup) water
- 10g bonito flakes
- 2 tbsp white miso paste
- 2 scallions
- 1 tsp toasted sesame seeds
- 0.25 tsp shichimi togarashi