Easy Gluten-Free Miso Soup with Tofu and Wakame
By Emma Collins
Prep
2 min
Cook
6 min
Total
8 min
Servings
4
Level
Easy
Simmer wakame and tofu in hondashi until the wakame is tender․ Add miso after removing the pot from the heat to preserve its aroma․ This soup recipe produces a soft-tofu and wakame dish with a gentle flavor in under 10 minutes․
Water and Hondashi powder can be used to make a broth similar to dashi․ Wakame seaweed is minced or broken into small pieces so that it does not clump when cooked․ Tofu is drained and sliced into small pieces to allow for easy serving in small spoonfuls․ Gluten-free miso paste can be added if desired․ Other types of miso paste‚ such as white‚ yellow‚ or red miso‚ can also be used․ Darker misos‚ such as red miso‚ are saltier․
The key sign of doneness is tender wakame seaweed cooked for several minutes․ It's best to add miso at the end of cooking miso soup to retain miso flavor․ Boiling miso soup after miso is added can cause loss of miso flavor․ To prevent clumping‚ strain or blend the miso or stir some hot soup into the miso before adding it to the soup․
Serve hot over green onion slices with sushi‚ rice dishes‚ noodle dishes‚ grilled fish‚ tempura‚ tonkatsu‚ and chicken katsu․ Use leftover soup refrigerated after cooling․ Add more soup servings by saving some before adding miso paste and stirring the paste into individual soup servings․
Why you'll love this recipe
- A quick broth made from hondashi and water provides dashi flavor without making stock from scratch․ The soup dish can be ready in less than 10 minutes․
- Simmering the wakame with the tofu lets the wakame soak up liquid and soften so that it is more pleasant to eat․
- Not heating miso when mixed preserves the taste of miso․ Miso has less taste when heated․
- Small pieces of tofu absorb and reheat well in the soup broth and are good to eat with a spoon․ You can control the firmness of tofu when reheating․
- A strainer helps ensure the miso flavor is evenly distributed throughout the soup and prevents clumps of miso in the soup‚ improving its taste․
- All types of miso‚ including white‚ yellow‚ and red miso‚ can be used․ One benefit is that diners can choose between sweeter‚ creamier soup or stronger‚ saltier broth․
Ingredients
- •4 cups water
- •1 tsp hondashi powder
- •¼ cup wakame seaweed (cut or broken into smaller 1/2-inch pieces)
- •8 oz tofu (drained and cut into 1/2-inch cubes or smaller)
- •4 tbsp gluten-free miso paste (white, yellow, or red miso; regular miso paste can also be used)
- •1 stalk green onion (thinly sliced, optional)
Instructions
- 1
Heat the water to a boil and add the hondashi powder, wakame seaweed, and tofu cubes.
- 2
Bring the soup back to a boil, then reduce the heat to a high simmer.
- 3
Simmer for about 3 minutes, or until the wakame seaweed is rehydrated.
- 4
Turn off the heat and use a strainer to dissolve the miso paste into the soup.
- 5
If you do not have a strainer, scoop out a small amount of soup, dissolve the miso paste in it, then add it back to the soup.
- 6
Add the sliced green onions, if using, and serve hot.
FAQ
Nutrition (per serving)
Calories
228
Protein
14.1g
Fat
1g
Carbs
41.4g
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