If you’re looking for a warm, comforting dish that you can whip up in no time, look no further than Easy Miso Soup. This simple recipe is not just tasty but also gluten-free, making it perfect for a cozy meal at home or a quick lunch on a busy day.
Why make this recipe
Miso soup is a classic Japanese dish known for its umami flavor and health benefits. It’s packed with nutrients, especially when you add tofu and seaweed. Plus, it doesn’t take long to prepare! This recipe is great for anyone who wants to enjoy a bowl of nutritious soup without spending too much time in the kitchen.
How to prepare Easy Miso Soup
Making Easy Miso Soup is straightforward and quick. Just follow these simple steps, and you’ll have a delicious bowl of soup ready in minutes.
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 miso; you can also use regular miso paste)
- 1 stalk green onion (thinly sliced, optional)
Steps:
- Heat the water to a boil in a pot. 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 it 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. If you don’t have a strainer, scoop out a small amount of soup to dissolve the miso paste, then add it back into the soup.
- Add the sliced green onions and serve the miso soup while hot. Enjoy!
How to serve Easy Miso Soup
Serve the miso soup hot in bowls. You can enjoy it on its own or pair it with rice and other Japanese dishes. Feel free to garnish with extra green onions or a sprinkle of sesame seeds for added flavor.
How to store Easy Miso Soup
If you have leftovers, store the soup in an airtight container in the refrigerator. It will keep well for about 2-3 days. When you’re ready to eat, just reheat it on the stove.
Tips to make Easy Miso Soup perfectly
- Make sure to gently dissolve the miso paste in the soup. This helps to keep its flavor balanced and rich.
- Taste the soup before serving. You can always add more miso if you prefer a stronger flavor.
- Use fresh tofu for the best texture. Soft tofu will give a different experience than firm tofu.
Variations
You can customize your miso soup by adding different vegetables like spinach, mushrooms, or carrots. For a little heat, sprinkle in some chili flakes or add a dash of chili oil. You can also mix in protein such as cooked chicken or shrimp for a heartier meal.
FAQ
1. Can I use regular miso paste instead of gluten-free?
Yes! You can use any type of miso paste your preference, just ensure it fits your dietary needs.
2. How can I make it vegan?
This recipe is already vegan, as it uses tofu and does not include any animal products.
3. What if I don’t have hondashi powder?
If you don’t have hondashi powder, you can skip it or substitute it with a vegetable bouillon for added flavor.
Now you’re ready to enjoy your own homemade Easy Miso Soup! Grab your ingredients and get cooking for a delicious and healthy dish.
Easy Miso Soup
A warm and comforting gluten-free miso soup, packed with umami flavor and nutrients from tofu and seaweed, perfect for a quick meal.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
- Diet: Gluten Free, Vegan
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)
- 4 tablespoons gluten-free miso paste (white, yellow, or red)
- 1 stalk green onion (thinly sliced, optional)
Instructions
- Heat the water to a boil in a pot. 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 it simmer for about 3 minutes or until the wakame is rehydrated.
- Turn off the heat and use a strainer to dissolve the miso paste into the soup. If you don’t have a strainer, scoop out some soup to dissolve the miso, then add it back.
- Add the sliced green onions and serve the soup hot. Enjoy!
Notes
Garnish with extra green onions or sesame seeds for added flavor. Store leftovers in an airtight container in the refrigerator for 2-3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 0mg
Keywords: miso soup, gluten free, vegan soup, Japanese soup