A Japanese vegan dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 30 min

Organic sourcing

Carrots and spinach (often included in mixed vegetables) benefit from organic sourcing due to their spot on the Dirty Dozen. Tofu and miso are often organic at grocers.

Ingredients

• 4 cups water
• 1 piece (4-inch) kombu
• 1 cup mixed vegetables (e.g., carrots, daikon, and shiitake mushrooms)
• 200 g firm tofu, cubed
• 3 tbsp good-quality miso paste
• 2 tbsp wakame seaweed, rehydrated and chopped
• 2 stalks scallions, sliced
• 1 tbsp shoyu or tamari (for gluten-free)
• to taste sea salt

Method

1. Place the kombu in a pot with the water and let it soak for 10 minutes.
2. Bring the water with kombu to a gentle simmer over medium heat. Do not boil.
3. Remove the kombu and add the mixed vegetables to the pot. Simmer until tender.
4. Add the tofu cubes to the soup and heat through for a few minutes.
5. In a small bowl, mix the miso paste with a little hot broth to dissolve it.
6. Stir the dissolved miso into the pot. Do not let it boil after adding miso.
7. Add the wakame to the soup and season with shoyu or tamari and sea salt.
8. Turn off the heat and stir in the scallions before serving.

Notes

• Use a variety of seasonal vegetables for different flavors.
• Dashi stock can be used instead of kombu soaking if preferred.
• Add more shoyu or tamari to taste if desired.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Japanese recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.