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Homemade Miso Soup with Tofu

A comforting and flavorful Japanese soup made from scratch with kombu, katsuobushi, and soft tofu, perfect for a quick and nourishing meal.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Soup
Cuisine: Japanese
Calories: 150
Ingredients Method Notes

Ingredients
  

Broth Base
  • 4 cups water
  • 1 piece kombu (dried kelp) about 10 g
  • 1 cup katsuobushi (dried bonito flakes) about 3 cups for stronger flavor
  • 7 oz soft/silken tofu (kinugoshi dofu)
  • 4 Tbsp miso use 1 Tbsp (18 g) per cup of water
  • 1 Tbsp dried wakame seaweed
  • 1 green onion/scallion green onion/scallion sliced into thin rounds

Method
 

  1. Soak kombu in water for 10 minutes, then heat to just below boiling.
  2. Remove kombu, add katsuobushi, and simmer for 5 minutes to make dashi.
  3. Strain the broth to remove solids, then return to pot and bring to simmer.
  4. Cut tofu into small cubes and add to the broth, heating gently.
  5. Whisk miso into a small amount of hot broth, then stir back into the pot. Add wakame and green onion.

Notes

For a vegetarian version, omit katsuobushi and use vegan dashi.