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–+ servings

Easy Miso Soup

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A quick and nutritious miso soup that combines umami flavors with tofu and seaweed, perfect for any meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Soup, Starter
Cuisine: Japanese
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 cups water
  • 1 teaspoon hondashi powder
  • 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 choose from white, yellow, or red; regular miso can be used if gluten isn't a concern
  • 1 stalk green onion thinly sliced, optional

Method
 

Preparation
  1. Begin by heating the water in a pot until it reaches a boil.
  2. Add the hondashi powder, followed by the wakame seaweed and tofu cubes.
  3. Allow the soup to come to a boil again, then lower the heat to a high simmer.
  4. Let the mix simmer for about 3 minutes, just enough time for the wakame to rehydrate and the flavors to meld.
  5. Turn off the heat and use a strainer to dissolve the miso paste into the broth.
  6. If you don't have a strainer on hand, scoop out a small amount of soup, mix in the miso paste, and then return it to the pot.
  7. Finally, add the sliced green onions if you’re using them, and serve the soup hot.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 10gProtein: 9gFat: 6gSaturated Fat: 1gSodium: 800mgFiber: 1gSugar: 1g

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat on low heat to avoid overcooking the tofu. Freezing is possible, but the texture of tofu may change after freezing.
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