Description
A comforting and nutritious gluten-free miso soup that’s quick to prepare and packed with umami flavor.
Ingredients
- 4 cups water
- 1 teaspoon hondashi powder
- ¼ cup wakame seaweed (cut or broken into smaller ½ inch pieces)
- 8 ounces tofu (drained and cut into ½ inch cubes or smaller)
- 4 tablespoons gluten free miso paste (white, yellow, or red)
- 1 stalk green onion (thinly sliced, optional)
Instructions
- Heat the water to a boil and add the hondashi powder, wakame seaweed, and tofu cubes.
- Bring the soup back up to a boil, then reduce the heat to a high simmer. Let the soup simmer for about 3 minutes or until the wakame seaweed is rehydrated.
- Turn off the heat and use a strainer to dissolve the miso paste into the soup.
- Add the sliced green onions and serve the miso soup while hot and enjoy!
Notes
For best flavor, use fresh ingredients. Experiment with different types of miso paste and adjust the wakame and tofu to your preference.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese