Description
A comforting and nutritious gluten-free miso soup, perfect for warmth and nourishment any time.
Ingredients
- 4 cups water
- 1 teaspoon hondashi powder
- ¼ cup wakame seaweed (cut into ½ inch pieces)
- 8 ounces tofu (cut into ½ inch cubes)
- 4 tablespoons gluten-free miso paste (white, yellow, or red)
- 1 stalk green onion (thinly sliced, optional)
Instructions
- Begin by heating 4 cups of water in a large pot until it reaches a boil.
- Stir in 1 teaspoon of hondashi powder, allowing it to dissolve in the bubbling water.
- Add the ¼ cup of wakame seaweed and the 8 ounces of tofu cubes into the pot. Give everything a gentle stir.
- Bring the soup back to a boil, then reduce the heat, allowing it to simmer on high for about 3 minutes.
- Turn off the heat and utilize a strainer to dissolve 4 tablespoons of miso paste into the soup.
- Garnish with the sliced green onions, if desired, and serve the soup hot.
Notes
For a richer flavor, opt for high-quality miso paste. You can also customize the soup by adding extra vegetables or proteins.
