Rustic Miso Soup With Tofu and Seaweed Recipe

Serves: 4 Save

Ingredients (8)

  • 1 tablespoon (3g) dried wakame seaweed
  • 1/2 ounce dried kombu (14g; about one 6- by 5-inch piece), rinsed in cold water
  • Cold water
  • 1/2 ounce katsuobushi (dried bonito shavings) (14g; about 2 1/2 cups)
  • About 1/3 cake (160g) silken tofu, cut into 1/2-inch pieces
  • 1 tablespoon (16g) mild miso, such as shiro (white) miso (see note)
  • 2 tablespoons (32g) dark miso, such as hatcho or aka (red) miso (see note)
  • 1 scallion, white and light green parts only, sliced thinly on the bias


Learn how to make this recipe at Serious Eats