Description
A warm and comforting miso soup made with tofu and wakame seaweed.
Ingredients
Scale
- 4 cups water
- 1 teaspoon hondashi powder
- ¼ cup wakame seaweed (cut into smaller pieces)
- 8 ounces tofu (drained and cut into cubes)
- 4 tablespoons gluten-free miso paste (white, yellow, or red)
- 1 stalk green onion (thinly sliced, optional)
Instructions
- Heat 4 cups of water in a medium pot until boiling.
- Stir in hondashi powder, wakame seaweed, and tofu. Bring back to a boil, then reduce to a high simmer for 3 minutes.
- Turn off the heat. Dissolve the miso paste in a small amount of soup using a strainer or whisk, then incorporate it back into the pot.
- Add sliced green onions if using and stir to combine.
- Ladle the soup into bowls and serve warm.
Notes
- This soup can be customized with other vegetables or proteins as desired.
- For a richer flavor, consider using homemade dashi broth.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 120
- Sugar: 1g
- Sodium: 800mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 0mg