Description
A quick and comforting miso soup, perfect for busy weeknights, brimming with umami and healthful ingredients.
Ingredients
Scale
- 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 or smaller)
- 4 tablespoons gluten-free miso paste (white, yellow, or red miso)
- 1 stalk green onion (thinly sliced, optional)
Instructions
- Heat 4 cups of water in a pot and bring it to a boil.
- Once boiling, stir in the hondashi powder, wakame seaweed, and tofu cubes.
- Bring it back to a boil, then reduce the heat to a high simmer. Allow the soup to simmer for about 3 minutes until the wakame is rehydrated.
- Turn off the heat and, using a strainer, dissolve the miso paste into the soup. If a strainer isn’t handy, scoop out some soup, mix in the miso, and then stir it back in.
- Sprinkle the sliced green onions on top and serve hot. Enjoy!
Notes
For best flavor, serve with steamed rice or sushi. Can be customized with seasonal vegetables or different types of miso for varied taste.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 600mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 0mg
Keywords: miso soup, gluten-free, quick recipe, healthy soup, Japanese cuisine