Ingredients
Scale
- 4 cups water
- 1 teaspoon hondashi powder
- ¼ cup wakame seaweed, cut into ½ inch pieces
- 8 ounces tofu, drained and cut into ½ inch cubes
- 4 tablespoons gluten-free miso paste (white, yellow, or red)
- 1 stalk green onion, thinly sliced (optional)
Instructions
- Heat the water to a boil in a pot. 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, 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.
Notes
Taste the soup before serving, as the saltiness may vary depending on the miso paste used. Adjust seasoning if needed.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Boiling
- Cuisine: Japanese
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 2g
- Sodium: 700mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 0mg