Harmony Bowl: Red & White Miso Udon with Wakame, Hondashi & Shelf-Stable Tofu

A quick, comforting miso-udon soup using instant hondashi for a fast, savory dashi base — layered red + white miso, wakame, soft shelf-stable tofu, and chewy udon.

Ingredients

• 6 cups (1.4 L) water
• 1½ tsp hondashi granules (adjust to taste)
• 1 tbsp red miso paste
• 1 tbsp white miso paste
• 1 package frozen udon (about 200–250 g)
• 1 small handful dried wakame (1–2 tbsp)
• 1 package shelf-stable tofu (200–300 g), drained and cut into 1/2–3/4-inch cubes
• 1–2 tsp soy sauce (optional, to taste)
• 1 tsp toasted sesame oil (optional, for finishing)
• 2 scallions, thinly sliced (for garnish)
• Toasted sesame seeds or shichimi togarashi (optional, for garnish)

Instructions

1. Soak wakame in a small bowl of warm water for 3–5 minutes, then drain and squeeze out excess water; set aside.
2. In a medium pot bring 6 cups water to a gentle simmer (do not vigorously boil).
3. Stir in 1½ tsp hondashi until fully dissolved. Taste the broth and adjust hondashi (or add 1–2 tsp soy sauce) if you want more umami/salt.
4. Add frozen udon to the simmering broth and cook per package directions (usually 3–5 minutes) until tender.
5. Meanwhile, in a small bowl combine red and white miso. Ladle 1/2 cup hot broth into the bowl and whisk until smooth to make a miso slurry.
6. When udon is nearly done, reduce heat to the lowest setting (avoid boiling). Stir the miso slurry into the pot and mix gently.
7. Add cubed shelf-stable tofu and rehydrated wakame; warm through 1–2 minutes gently without boiling.
8. Turn off heat. Finish with a drizzle of toasted sesame oil if using.
9. Divide into bowls, garnish with sliced scallions and sesame seeds or a pinch of shichimi togarashi.

Flavor profile explanation

• Hondashi provides a quick, balanced kombu/bonito dashi backbone.
• Red miso adds savory depth; white miso brings sweetness and roundness.
• Wakame gives marine silkiness; shelf-stable tofu adds soft creaminess; sesame oil and scallions brighten and aromatize.

A recipe worth preserving, like a fine tradition. Publish it so others can appreciate it too.