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<Yield> 2 servings

<Prep time> 5 mins ( It doesn’t include time to hydrate kombu)

<Cook time> 17 mins


½ cup( 100g) , diced, carrot

1 cup ( 200g), diced , onion

4 pieces shiitake mushrooms

silken/ firm tofu (100g)

1 tbsp dried unsalted wakame seaweed

10g kombu

1L water

1 ½ - 2 tbsp miso paste

2 tbsp chopped spring onion ( optional)


1; Wipe off the dust with kitchen cloth. Soak kombu in water for 1hour to overnight in the pot.

2 ; Slice onion, carrot and mushrooms into about ¼ inch thick.

3; Heat kombu (step1) at medium low temperature until it starts to simmer. When the small bubbles start to appear around the edge of the pot, take out the kombu.

4; Turn the heat to high, and when the water starts to boil, put in the bonito flakes. Turn off the heat immediately as you push in down all the bonito flakes to let them fully submerged. Let it sit for 2-3 mins to steep more flavor.

Strain the soup.

5; Add soup back into the pot and add chopped vegetables. When it's cooked, turn off the heat and add cubed tofu along with dried wakame seaweed. Dissolve miso paste. Serve it in your bowl and sprinkle some chopped spring onion.

<Miwa’s tips> ※Watch more on YouTube!

1; Please do not boil the soup when kombu is still in on step3.

2; Use any vegetables you have on hand. Make sure to add hard vegetables first.

<Storage time>

Keep in an air-tight container in the fridge for 2 days.

<MIWA’s recommendations♡>

- First E-cookbooks are now available! I hope this will be helpful and enjoyable in your kitchen^^

-Please check out beautiful Japanese tableware to decorate your table! Use my code MIWA to get 5% off from your purchase!

-If you need very sharp quality knife, I highly recommend this handmade Japanese knife made by 80 years old Japanese maker!

2022/06/07 MIWA

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