Yudofu in Vegan Miso-Dashi Broth
Soft, cloud-like silken tofu gently simmered and served in a light, fragrant broth made from homemade plant-based dashi and rich miso paste. Warm, soothing, and deeply savoury — the tofu melts in your mouth while the broth delivers a perfect balance of delicate umami, salty sweetness, and subtle aromatic depth. A classic Japanese comfort dish, reimagined completely vegan without any fish products — pure warmth and comfort in every bowl!
Shared by yuki
Time
15 min
Serves
3
Difficulty
easy
🛒 Ingredients
- #Plant-Based Dashi & Broth;
- 1 piece dried kelp (kombu) — approx. 10 cm square
- 700 ml water.. 4–5 dried shiitake mushrooms
- #Miso Base;
- 2–3 tbsp miso paste (white or awase miso — milder flavour)
- 1 tsp soy sauce — optional, for extra depth
- ½ tsp maple syrup — optional, to balance saltiness
- #Main Ingredients;
- 300 g silken or soft tofu — cut gently into large cubes
- 1 spring onion/scallion — thinly sliced, green part only, for garnish
- A pinch of dried wakame seaweed — optional
👩🍳 Instructions
- 1
Make the vegan dashi: Place water, dried kombu, and dried shiitake in a pot. Let soak 10–15 minutes if you have time, then place over low heat. Slowly bring to a gentle simmer — do not boil — remove kombu just before water boils. Simmer shiitake for 5 minutes more to extract rich flavour.
- 2
Strain the broth: Remove shiitake mushrooms (save for other uses or slice and return to soup if you like). You now have a fragrant vegan dashi broth — keep heat very low.
- 3
Add the tofu: Gently slide tofu cubes into the warm broth. Simmer very gently for 3–4 minutes until tofu is heated through — do not boil vigorously or tofu may break apart.
- 4
Dissolve the miso: Turn heat to lowest setting — miso should never boil! Spoon miso into a ladle, add a little hot broth from the pot, and whisk until smooth, then gently stir back into the soup. Add soy sauce and maple syrup if using, taste and adjust.
- 5
Serve: Ladle carefully into warm bowls. Top generously with sliced scallion and a pinch of wakame. Enjoy immediately while hot — don’t let miso boil once added, to preserve its delicate flavour and nutrients!