Easy Miso Soup
This comforting and quick gluten-free miso soup is packed with flavor and ready in under 15 minutes, making it perfect for any cozy occasion.
Ingredients
For the soup
- 4 cups water
- 1 teaspoon hondashi powder Can substitute with another umami-rich broth or omit if necessary.
- 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 can be used; regular miso is fine if gluten isn't a concern.
- 1 stalk green onion Thinly sliced, optional for garnish.
Instructions
Preparation
- Bring the water to a boil in a pot.
- Stir in the hondashi powder, wakame seaweed, and tofu cubes.
- Bring the mixture back to a gentle boil, then reduce the heat to a high simmer.
- Let everything simmer for about 3 minutes or until the wakame seaweed rehydrates.
- Turn off the heat. Using a strainer, dissolve the miso paste into the soup. If a strainer isn’t available, scoop out a small amount of soup to dissolve the miso, then stir it back in.
- Add the sliced green onions and serve while hot.
Notes
For best flavor, enjoy fresh. Miso soup can be stored in the refrigerator for up to 3 days in an airtight container. Reheat gently on the stove. Don't overcook the seaweed; it only needs a few minutes to rehydrate.