Description
A comforting and versatile gluten-free miso soup that warms both body and soul, perfect for chilly evenings.
Ingredients
Scale
- 4 cups water
- 1 teaspoon hondashi powder
- ¼ cup wakame seaweed (cut into small pieces)
- 8 ounces tofu (drained and cubed)
- 4 tablespoons gluten-free miso paste (white, yellow, or red)
- 1 stalk green onion (thinly sliced, optional)
Instructions
- Heat 4 cups of water in a large pot over medium-high heat until boiling.
- Add the hondashi powder, wakame seaweed, and cubed tofu.
- Bring the mixture back to a boil, then reduce 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 dissolve the miso paste in the soup using a strainer or by mixing it with a small amount of hot soup before adding it back.
- Add the thinly sliced green onions (if using) and serve while hot. Enjoy!
Notes
Taste as you go to adjust the saltiness of the miso based on personal preference. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg
Keywords: miso soup, gluten-free, Japanese cuisine, comforting soup, quick recipes
