Recipe Studio
32 minutes•Easy•Serves 2

Kyoto-Style Yudofu (Hot Tofu Pot)

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Kyoto-Style Yudofu (Hot Tofu Pot)

By @chef30

Silken tofu simmered in a light kombu dashi made with a measured amount of kombu-dashi granules, served with soy sauce, scallions, ginger and bonito flakes.

Recipe Rating

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Ingredients

  • ●1 block (14-16 oz) silken tofu
  • ●4 cups water
  • ●6g Ajinomoto Hondashi Kombu Dashi granules
  • ●to taste soy sauce
  • ●to taste thinly sliced scallions
  • ●to taste grated ginger
  • ●to taste dried bonito flakes (katsuobushi)

Instructions

  1. 1
    Measure 6 g Ajinomoto Hondashi Kombu Dashi granules and the listed 4 cups water. This version uses instant kombu dashi rather than extracting and removing a piece of dried kelp.
  2. 2
    Dissolve all 6 g granules in the water in a pot and warm over medium-low heat until just simmering.
  3. 3
    Cut the silken tofu into large cubes and carefully lower them into the broth.
  4. 4
    Simmer gently for 10-15 minutes, until the tofu is heated through.
  5. 5
    Divide all the tofu and broth evenly between two bowls. Add the soy sauce, sliced scallions, grated ginger and bonito flakes to taste.

Recipe details

Cuisine
Japanese
Category
Main course
Preparation
9 minutes
Cooking
23 minutes

Estimated total: 32 minutes. Planning estimate: stated duration ranges use their midpoint; standard preparation, heating and handling allowances are included. Overlapping tasks are counted once. Resting/chilling is included in total time.

How these estimates were calculated
  • Measure granules and water: 2 min planning allowance (transfer)
  • Dissolve granules and heat four cups water: 10 min planning allowance (boil_heat)
  • Cut tofu and lower into broth: 5 min planning allowance (simple_prep)
  • Divide all tofu broth and chosen topping allowances: 2 min planning allowance (garnish)
  • Instant granules replace whole-kelp infusion by owner approval; there is no old soaking/extraction stage. Four cups water use a 10-minute heating planning allowance; simmer range uses midpoint 12.5 minutes.
  • silken tofu: Midpoint of explicit per-item weight range (or stated total range)
  • Matched to Vitasoy USA Azumaya, Silken Tofu (16 oz package).
  • water: USDA liter portion weight
  • Matched to tap water.
  • Ajinomoto Hondashi Kombu Dashi granules: Ajinomoto official Hondashi Kombu Dashi label, read 2026-10-22: per 1 g, 2.2 kcal, 0.16 g protein, 0 g fat, 0.38 g carbohydrate, 0.40 g salt equivalent. Sodium calculated from salt equivalent / 2.54; fiber unreported and omitted. Exact kombu granules, not ordinary fish Hondashi, dried kelp or an inferred infusion yield. Entire measured powder is eaten. (https://www.ajinomoto.co.jp/products/detail/?ProductName=hondashi_4)
  • Named Ajinomoto kombu dashi granules; sodium derived from salt equivalent / 2.54. Entire measured granules eaten; not whole-kelp extraction.
  • soy sauce: USDA tsp portion weight
  • Recipe Studio chosen allowance: ordinary shoyu soy sauce = 1 tsp per serving; estimate, not a measured amount or universal conversion.
  • thinly sliced scallions: USDA tbsp chopped portion weight
  • Recipe Studio chosen allowance: scallion finishing amount = 1 tsp chopped per serving; estimate, not a measured amount or universal conversion.
  • grated ginger: USDA tsp portion weight
  • Recipe Studio chosen allowance: grated ginger finishing amount = 1/4 tsp per serving; estimate, not a measured amount or universal conversion.
  • dried bonito flakes (katsuobushi): Eden manufacturer label accessed 2026-10-22: 2 tbsp (1.5 g), 5 kcal, 0 g fat/carbohydrate/fiber, 1 g protein, 10 mg sodium. Chosen dried shaved skipjack product; full flakes included only when eaten as topping, never an infusion-extraction assumption. Label values rounded. (https://cdn11.bigcommerce.com/s-j00trvqcfv/images/stencil/1280x1280/products/5870/35176/109590-1__22793.1646412417.jpg?c=1)
  • dried bonito flakes (katsuobushi): USDA tbsp portion weight
  • Eden dried bonito label; flakes eaten as topping.
  • soy sauce: original amount “to taste”; interpreted as “2 tsp”. Recipe Studio chosen allowance: ordinary shoyu soy sauce = 1 tsp per serving; estimate, not a measured amount or universal conversion.
  • thinly sliced scallions: original amount “to taste”; interpreted as “2 tsp”. Recipe Studio chosen allowance: scallion finishing amount = 1 tsp chopped per serving; estimate, not a measured amount or universal conversion.
  • grated ginger: original amount “to taste”; interpreted as “0.5 tsp”. Recipe Studio chosen allowance: grated ginger finishing amount = 1/4 tsp per serving; estimate, not a measured amount or universal conversion.
  • dried bonito flakes (katsuobushi): original amount “to taste”; interpreted as “2 tbsp”. Recipe Studio chosen allowance: 1 tbsp dried bonito flakes per serving as an eaten topping, not an infusion yield.

yudofu · silken tofu · kombu · hot pot

Estimated nutrition per serving

104 calories · 11.7 g protein · 2.9 g carbohydrate · 5.1 g fat · 792 mg sodium

Source and basis: USDA FoodData Central and reviewed product references; ingredient-based calculation per serving. Documented USDA or manufacturer portion weights; all listed ingredient mass included before cooking losses. Nutrients with incomplete inputs omitted. Full ingredient matches and assumptions below.

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Kyoto's yudofu is the essence of shojin ryori—Buddhist vegetarian cuisine that celebrates simplicity and mindfulness. Silky tofu simmered in kombu dashi with seasonal vegetables proves that minimal ingredients can create profound flavor.

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Recipe Context

This recipe was created with the following context in mind:

Saturday
afternoon snack
winter
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