Dried Tofu Skin Soup is a delicate Japanese clear soup featuring rehydrated yuba (tofu skin) with carrots and daikon leaves in light dashi broth. This vegetarian-friendly soup comes together in minutes and relies on proper yuba rehydration for tender, silky results.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Add hot water and a pinch of baking soda to a bowl and soak the dried yuba sticks for 2-10 minutes (note 6) until the yuba sticks become soft.
Remove the yuba from the hot water, pat dry and cut each stick into 4 equal size pieces.
Bring a pot of the dashi stock to a boil and add the remaining clear soup ingredients.
Add carrots and cook for 30 seconds, then add yuba and cook for about 1 minute.
Add daikon leaves and turn the heat off. Serve immediately.
Serve immediately for best texture. Refrigerate leftovers up to 2 days; yuba will continue to soften. Reheat gently without boiling.
Soak yuba sticks in hot water with a pinch of baking soda for 2–10 minutes until soft. Start checking at 2 minutes; longer soaking risks mushiness. Pat dry after removing from water.
Yes. Use konbu dashi (kelp-based stock) instead of regular dashi stock to keep the entire soup vegetarian.
Spinach, mizuna, or other tender leafy greens work well. Add them at the end off heat to preserve color and texture.
Best served immediately. Leftover soup can be refrigerated up to 2 days; yuba will soften further on storage.
Rehydrate and cut yuba up to 4 hours ahead; store covered in the refrigerator. Assemble the soup just before serving to avoid texture loss.
