Total Time
Prep 10 mins
Cook 10 mins

This is a delicious cloudy broth like the kind served in Japanese restaurants, with diced tofu and seaweed. Adapted from the Everything Vegetrian Cookbook.

Ingredients Nutrition

  • 5 cups vegetable stock (or mushroom stock)
  • 1 piece kombu, about 5 inches square-I get from the health food store (kelp, a dried seaweed)
  • 1 teaspoon soy sauce
  • 3 tablespoons light miso (yellow or white)
  • 2 scallions, chopped
  • 2 ounces firm tofu, diced into small cubes
  • 4 teaspoons wakame seaweed (instant)


  1. Bring the stock and kombu to a boil n a soup pot. Cover, remove from heat and let stand 5 minutes. strain; stir in soy sauce.
  2. In a mixing bowl, mix about 1/4 cup of the warm stock into the miso paste with a wire whisk until the miso is dissolved.
  3. Pour this mixture back into the remaining stock. Place scallions, diced tofu, and wakame seaweed into four bowls.
  4. Gently ladle soup into the bowls. Enjoy!
Most Helpful

I make this regularly and it is delicious. Very simple to make and the flavor is bang-on. Thank you!

Jujubegirl May 11, 2010

I couldn't stick exactly to the recipe, I realised my miso is red, the store didn't carrry anymore tofu since I was their only customer. And I didn't have kombu, but I had bonito flakes to make dashi stock. This is one soup I could eat every day. Made for Soup On.

littlemafia January 31, 2010