Easy Miso Soup
A quick and comforting Japanese dish that blends umami flavors with nutritious ingredients, perfect for chilly evenings.
Ingredients
Main Ingredients
- 4 cups water
- 1 teaspoon hondashi powder provides a great dashi flavor
- 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 works too
- 1 stalk green onion thinly sliced, optional for garnish
Instructions
Cooking
- Heat the water in a pot until it boils.
- Once boiling, add the hondashi powder, wakame seaweed, and tofu cubes.
- Bring the mixture back to a boil, then reduce the heat to a high simmer. Let it simmer for about 3 minutes, or until the wakame is rehydrated.
- Turn off the heat and use a strainer to dissolve the miso paste into the soup.
- Stir in the sliced green onions before serving hot.
Notes
For best results, always dissolve the miso paste off the heat to preserve its probiotic qualities. You can adjust the amount of hondashi and miso to suit your taste preferences. Enhance the flavor by adding a splash of soy sauce or a squeeze of lemon juice before serving. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.