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  • Writer's pictureMiwa





<Yield> 2 servings

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

<Cook time> 10 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

20g 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 over small heat until you see the small bubbles around kombu. Remove kombu and add vegetables ( step2). Cook it until the vegetables are fully cooked.

4; 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!

2022/05/28 MIWA

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