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.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
Finish
Whisk 2 tbsp white miso paste into broth until fully dissolved. Do not return to heat after adding miso.
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.