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Easy Miso Soup with Tofu and Wakame Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 145 reviews
  • Author: Nora
  • Prep Time: 2 minutes
  • Cook Time: 6 minutes
  • Total Time: 8 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Gluten Free

Description

This Easy Miso Soup recipe offers a comforting and traditional Japanese soup that is gluten free and simple to prepare. Featuring savory hondashi powder, rehydrated wakame seaweed, soft tofu cubes, and rich miso paste, this soup is a quick, nourishing meal perfect for any day. Customize with your choice of white, yellow, or red miso paste and optional green onions for a fresh finish.

Ingredients

Scale

Soup Base

  • 4 cups water
  • 1 teaspoon hondashi powder

Seaweed and Tofu

  • ¼ cup wakame seaweed, cut or broken into smaller ½ inch pieces
  • 8 ounces tofu, drained and cut into ½ inch cubes or smaller

Miso Paste and Garnish

  • 4 tablespoons gluten free miso paste (white, yellow, or red)
  • 1 stalk green onion, thinly sliced (optional)

Instructions

  1. Heat the Broth: Bring 4 cups of water to a boil in a pot, then add 1 teaspoon of hondashi powder, ¼ cup of wakame seaweed pieces, and 8 ounces of drained tofu cubes.
  2. Simmer the Soup: Once boiling again, reduce the heat to a high simmer. Let the soup simmer gently for about 3 minutes until the wakame seaweed is fully rehydrated and tender.
  3. Dissolve the Miso: Turn off the heat. Use a strainer or ladle to scoop some soup into a bowl and whisk in 4 tablespoons of gluten free miso paste until smooth. Then, stir the miso mixture back into the pot until fully combined. This prevents direct boiling of miso which can change its flavor.
  4. Add Green Onions and Serve: Stir in thinly sliced green onions if using, then ladle the miso soup into bowls. Serve immediately while hot and enjoy the fragrant, savory flavors.

Notes

  • Refer to the full post for step-by-step photos, tips, and FAQ to perfect your soup.
  • Miso Paste Choices: White miso is creamier and sweeter; yellow is mild; red miso is saltier and richer. Adjust the amount to your taste—3 tablespoons recommended if using red miso due to its stronger flavor.
  • Tofu: Silken tofu is traditional, but any firmness can be used depending on your texture preference.
  • Wakame Seaweed: Dry wakame expands when rehydrated, so break it into smaller pieces for easier eating.
  • Hondashi Powder: This is a convenient granulated dashi stock alternative that brings authentic umami without the need to make stock from scratch.

Nutrition

  • Serving Size: 1 cup (240 ml)
  • Calories: 60
  • Sugar: 1 g
  • Sodium: 750 mg
  • Fat: 2 g
  • Saturated Fat: 0.3 g
  • Unsaturated Fat: 1.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 6 g
  • Fiber: 1 g
  • Protein: 5 g
  • Cholesterol: 0 mg

Find it online: https://littlespoonbites.com/easy-miso-soup-with-tofu-and-wakame-recipe/