Description
A quick and comforting miso soup that’s gluten-free and packed with umami flavor.
Ingredients
- 4 cups water
- 1 teaspoon hondashi powder
- ¼ cup wakame seaweed (cut into 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
- Bring the water to a boil in a medium saucepan.
- Stir in the hondashi powder, wakame seaweed, and tofu cubes into the boiling water.
- Allow the soup to re-boil, then reduce the heat to a high simmer and cook for about 3 minutes.
- Turn off the heat and dissolve the miso paste into the soup using a strainer or by mixing it with a small amount of soup first.
- Add the sliced green onions for garnish and serve hot.
Notes
For a richer broth, add a dash of soy sauce or sesame oil. Customize with your favorite vegetables or toppings.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese