Description

This easy miso soup recipe is a quick, flavorful, and gluten-free dish that can be ready in less than 10 minutes. Perfect as a light lunch or a side to any meal, it features traditional ingredients like wakame seaweed, tofu, and gluten-free miso paste. The recipe uses hondashi powder for a convenient dashi alternative, making preparation straightforward without sacrificing authentic taste.

Ingredients

Broth and Seasoning

4 cups water
1 teaspoon hondashi powder
4 tablespoons gluten free miso paste (white, yellow, or red miso)

Main Ingredients

¼ cup wakame seaweed, cut or broken into smaller ½ inch pieces
8 ounces tofu, drained and cut into ½ inch cubes or smaller
1 stalk green onion, thinly sliced (optional)

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Instructions

Boil Water and Add Ingredients: Heat the 4 cups of water to a boil, then add 1 teaspoon hondashi powder, ¼ cup wakame seaweed, and 8 ounces of tofu cubes. This creates the soup base and starts the rehydration process for the seaweed.
Simmer the Soup: Bring the soup back up to a boil, then reduce the heat to a high simmer. Let it simmer gently for about 3 minutes until the wakame seaweed is fully rehydrated and the tofu is warmed through.
Dissolve the Miso Paste: Turn off the heat to avoid boiling the miso, which can alter its flavor and nutritional properties. Use a strainer or small sieve to dissolve 4 tablespoons of gluten-free miso paste into the hot soup, or alternatively scoop a small amount of hot broth, dissolve the miso in it, then return it to the pot.
Add Green Onions and Serve: Stir in thinly sliced green onions for a fresh, mild onion flavor. Serve the miso soup immediately while hot for the best taste and texture.

Notes

Refer to the step-by-step photos and FAQs for detailed guidance and tips.
Choose your preferred miso paste type: white miso offers a creamier, sweeter profile; red miso is saltier and richer.
If using red miso, consider reducing to 3 tablespoons due to its stronger flavor.
Silken tofu is traditional, but feel free to use any firmness you prefer.
Dry wakame seaweed expands when rehydrated, so cut into small pieces for easy eating.
Hondashi powder is a convenient alternative to traditional dashi stock, speeding up preparation.