This warming bowl comes together fast, built on a delicately savory kombu-based broth that gets its signature depth from a smooth, whisked-in white miso. Cubes of silken tofu turn meltingly soft as they warm through in the simmering liquid, while rehydrated wakame adds that classic silky, mineral-rich bite. A scatter of fresh scallions on top brings brightness and a little crunch to finish things off. It's a fast, fifteen-minute project that delivers real umami depth without a long ingredient list or fussy technique. Comforting, light, and endlessly sippable, this is a great one to keep on repeat in a vegan kitchen.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Place the dried wakame in a small bowl, cover with cold water, and let it soak for 5 minutes until fully rehydrated and tender. Drain, gently squeeze out excess water, and set aside.
Pour the dashi broth into a medium saucepan and bring to a gentle simmer over medium heat — small bubbles should break the surface but the broth should not be at a rolling boil.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
