Obraz wygenerowany przez AI
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.
Obraz wygenerowany przez AI
Obraz wygenerowany przez AI
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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