Description
A warm and comforting bowl of miso soup, perfect for busy weeknights or cozy afternoons. This gluten-free recipe features silky broth, tender tofu, and umami-rich flavors.
Ingredients
Scale
- 4 cups water
- 1 teaspoon hondashi powder
- ¼ cup wakame seaweed (cut into smaller pieces)
- 8 ounces tofu (drained and cut into cubes)
- 4 tablespoons gluten-free miso paste (white, yellow, or red)
- 1 stalk green onion (thinly sliced, optional)
Instructions
- Heat the water in a medium-sized pot over medium-high heat until it boils.
- Carefully stir in the hondashi powder and add the wakame and tofu.
- Let it simmer for about 3 minutes to soften the wakame and warm through the tofu.
- Turn off the heat and mix the miso in a small bowl with some hot broth, then strain it back into the pot.
- Add the green onion if using, and ladle the soup into bowls. Serve hot.
Notes
Dissolve miso off the heat to preserve its delicate flavor. Store miso soup in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 100
- Sugar: 1g
- Sodium: 800mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 0mg
Keywords: miso soup, gluten free, easy soup, Japanese recipe, comforting food, weeknight meals