Easy Miso Soup
A quick and healthy miso soup recipe that is gluten free and perfect as a light starter.
Ingredients
Main Ingredients
- 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) Regular miso can be used if gluten is not a concern.
- 1 stalk green onion (thinly sliced, optional)
Instructions
Preparation
- Heat the water to a boil and add the hondashi powder, wakame seaweed, and tofu cubes.
- Bring the soup back up to a boil, then reduce the heat to a high simmer. Let the soup simmer for about 3 minutes or until the wakame seaweed is rehydrated.
- Turn off the heat and use a strainer to dissolve the miso paste into the soup. If you don't have a strainer, you can scoop out a small amount of soup to dissolve the miso paste, then add it back into the soup.
- Add the sliced green onions and serve the miso soup while hot and enjoy!
Notes
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove; do not boil after adding miso to keep the flavor and beneficial enzymes. Use gluten free miso and check hondashi for a gluten free label.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 10gProtein: 8gFat: 4gSaturated Fat: 1gSodium: 750mgFiber: 1gSugar: 1g