Harmony Bowl: Red & White Miso Udon with Wakame, Hondashi & Shelf-Stable Tofu
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Ingredients
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.
- 10
Hondashi provides a quick, balanced kombu/bonito dashi backbone.
- 11
Red miso adds savory depth; white miso brings sweetness and roundness.
- 12
Wakame gives marine silkiness; shelf-stable tofu adds soft creaminess; sesame oil and scallions brighten and aromatize.
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.
