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Easy Miso Soup

A quick and comforting bowl of gluten-free miso soup, packed with flavor, perfect for busy nights.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: Japanese
Calories: 80
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 4 cups water Fresh, cold water
  • 1 teaspoon hondashi powder May substitute with light vegetable broth
Add-ins
  • 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; regular miso works too!
  • 1 stalk green onion Thinly sliced, optional garnish

Method
 

Preparation
  1. Bring the water to a boil in a pot.
  2. Stir in the hondashi powder, wakame seaweed, and tofu cubes.
  3. Bring the soup back to a boil, then reduce the heat to a high simmer. Let it bubble away for about 3 minutes, or until the wakame seaweed rehydrates.
  4. Turn off the heat and use a strainer to dissolve the miso paste into the soup.
  5. Add the sliced green onions and serve hot.

Notes

Miso soup keeps well in the fridge for 3-4 days. Reheat gently on the stove. For a creamier texture, blend before serving.