Description
A heartwarming gluten-free miso soup that comes together in about 15 minutes, perfect for weeknight meals.
Ingredients
Scale
- 4 cups water
- 1 teaspoon hondashi powder
- ¼ cup wakame seaweed
- 8 ounces tofu, drained and cut into ½ inch cubes
- 4 tablespoons gluten-free miso paste
- 1 stalk green onion, thinly sliced (optional)
Instructions
- Boil the water in a large pot for about 5 minutes until it reaches a rolling boil.
- Add the hondashi powder and stir until completely dissolved.
- Toss in the wakame seaweed and tofu cubes, bringing the soup back to a boil before reducing heat to simmer for about 3 minutes.
- Dissolve the miso paste by turning off the heat and using a fine mesh strainer, or mix a small amount of soup with miso in a bowl and then return it to the pot.
- Green onion goes in next; add and stir gently before serving hot.
Notes
Add salt and pepper to taste. Customize by adding other vegetables like mushrooms or bok choy during the simmering step.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 0g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg