This easy miso soup can be easily made gluten free and is super easy to make! You can have it ready in less than 10 minutes, and it's a perfect to enjoy with any meal or enjoyed as a quick lunch. Pair it with our tonkatsu for a super satisfying lunch or dinner!
8ouncestofudrained and cut into ½ inch cubes or smaller
4tablespoonsgluten free miso pastewhite, yellow, or red miso (You can also use regular, not gluten free miso paste as well)
1stalkgreen onionthinly sliced (optional)
Heat the water to a boil and add the hondashi powder, wakame seaweed, and tofu cubes.
Bring the soup back up to a boil, then reduce the heat to a high simmer. Let the soup simmer for about 3 minutes or until the wakame seaweed is rehydrated.
Turn off the heat and use a strainer to dissolve the miso paste into the soup.*If you don't have a strainer, you can scoop out a small amount of soup to dissolve the miso paste, then add it back into the soup.*
Add the sliced green onions and serve the miso soup while hot and enjoy!
Please refer to the post above for step by step photo reference, tips, and FAQ!
Miso paste - You can use white, yellow, or red miso. It's all up to your preference. White miso is creamier and sweeter, and red miso is saltier and richer in flavor. You can also adjust the amount of miso used to your preference as well.
Red miso paste - Because red miso is usually saltier and richer in flavor, we recommend using 3 tablespoons of red miso per recipe. But feel free to use more of less to your preference!
Tofu - Although silken tofu is often the most popular choice of tofu for miso soup, you can use your preferred firmness.
Wakame seaweed - Dry wakame seaweed will expand as it rehydrates in the soup, so make sure to break or cut them into smaller pieces for easier eating.
Hondashi - This is a quick dashi stock alternative in granule form. It makes great dashi broth and you can skip having to make dashi from scratch.