Description
A warm and comforting gluten-free miso soup, packed with umami flavor and nutrients from tofu and seaweed, perfect for a quick meal.
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.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese