Immagine generata dall'IA
A clear, savory Japanese soup made with kombu-shiitake dashi, silken tofu, wakame, and scallions. Miso is stirred in at the end to preserve its delicate aroma and rounded umami flavor.
Immagine generata dall'IA
Immagine generata dall'IA
A kombu-shiitake dashi builds a clean savory base, while tofu adds tenderness and wakame contributes a subtle marine note. Adding miso off the boil keeps the soup fragrant and balanced.
Refrigerate cooled soup in a covered container for up to 3 days. Store any extra scallions separately if possible.
Reheat gently over medium-low heat until steaming but not boiling. If making ahead, add the miso after reheating for the best flavor.
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