Description
A simple, traditional Japanese miso soup recipe that is gluten free and quick to prepare. This easy miso soup combines flavorful hondashi broth, rehydrated wakame seaweed, soft tofu cubes, and savory miso paste, garnished with fresh green onions for a comforting appetizer or light meal.
Ingredients
Scale
Broth and Soup Base
- 4 cups water
- 1 teaspoon hondashi powder
- ¼ cup wakame seaweed, cut or broken into smaller ½ inch pieces
Main Ingredients
- 8 ounces tofu, drained and cut into ½ inch cubes or smaller
- 4 tablespoons gluten free miso paste (white, yellow, or red miso)
Garnish (optional)
- 1 stalk green onion, thinly sliced
Instructions
- Prepare the broth: Heat 4 cups of water in a pot to a boil. Add 1 teaspoon of hondashi powder, ¼ cup of wakame seaweed, and the 8 ounces of tofu cubes to the boiling water.
- Simmer the soup: Once the mixture returns to a boil, reduce the heat to high simmer. Let the soup simmer for about 3 minutes or until the wakame seaweed is fully rehydrated and tender.
- Dissolve the miso paste: Turn off the heat. Using a strainer, dissolve 4 tablespoons of gluten free miso paste into the soup by ladling some broth through the miso in the strainer until smooth. If you don’t have a strainer, scoop out a small amount of soup into a bowl, mix in the miso paste until fully dissolved, then add it back into the pot. Stir gently to combine.
- Add garnish and serve: Add the thinly sliced green onion stalk to the soup. Serve the miso soup hot and enjoy immediately.
Notes
- Refer to the original post for step-by-step photos, tips, and FAQs.
- Miso paste: White miso is creamier and sweeter, while red miso is saltier and richer. Adjust the miso quantity to your taste; for richer flavor, use 3 tablespoons of red miso instead of 4 tablespoons of white or yellow miso.
- Tofu: Silken tofu is common in miso soup but feel free to use your preferred firmness.
- Wakame seaweed expands after rehydration; breaking it into smaller pieces makes it easier to eat.
- Hondashi powder is an instant dashi stock alternative that saves time compared to making dashi from scratch.
Nutrition
- Serving Size: 1 cup (approximately 1/4 of recipe)
- Calories: 60
- Sugar: 1 g
- Sodium: 700 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 0 mg
