About this recipe

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Recipe highlight

Why you’ll love it

Simple, nourishing, and umami-rich — Japan’s soul in a bowl! 🍲

Ingredients

• 💧 500 ml dashi (Japanese soup stock — kombu or bonito based)
• 🟫 2 tbsp miso paste (white or mixed) soy
• 🍢 100 g firm tofu, cut into small cubes soy
• 🌿 1 tbsp dried wakame seaweed
• 🧅 1 spring onion, thinly sliced
• 🍶 1 tsp soy sauce (optional, to deepen flavor) glutensoy

Preparation

• 1 Soak wakame In a bowl, cover dried wakame with warm water for 5 min, then drain and squeeze out excess liquid.
• 2 Heat broth Bring dashi to a gentle simmer (not boiling).
• 3 Add tofu Stir in tofu and simmer 2–3 min.
• 4 Add miso Lower the heat. Dissolve miso in a ladle of hot broth, then stir it back into the pot. Do not boil after adding miso.
• 5 Finish Add wakame and green onion. Serve immediately while warm and aromatic.

Timing details

Nutrition

Estimated values per serving.

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