Easy Miso Soup
A quick and comforting Japanese miso soup that is gluten-free, loaded with umami-rich miso, tofu, and the option of fresh green onions for garnish.
Ingredients
Main Ingredients
- 4 cups water Use filtered water for best taste.
- 1 teaspoon hondashi powder Ensure it's gluten-free.
- ¼ cup wakame seaweed Cut or broken into smaller ½ inch pieces.
- 8 ounces tofu Drained and cut into ½ inch cubes.
- 4 tablespoons gluten-free miso paste White, yellow, or red can be used.
- 1 stalk green onion Thinly sliced, optional for garnish.
Instructions
Preparation
- In a medium pot, heat the water over high heat until it boils.
- Add the hondashi powder, wakame seaweed, and tofu cubes to the boiling water.
- Bring the soup back to a boil, then reduce the heat to a high simmer.
- Let the soup simmer for about 3 minutes, or until the wakame seaweed has rehydrated.
- Turn off the heat and use a strainer to dissolve the miso paste into the soup. If you do not have a strainer, scoop out a small amount of soup, mix in the miso paste, and return it to the pot.
- Add the sliced green onions (if using) and serve hot.
Notes
Serve in warm bowls, garnished with additional green onions. Best enjoyed with sushi or rice. Add fresh green onions just before serving for optimal flavor and texture.