Gluten-Free Miso Soup with Tofu and Seaweed
A warm and comforting miso soup made gluten-free with naturally gluten-free miso paste, tofu, and seaweed.
Ingredients
- 4 cups Dashi stock
- 3 tablespoons Miso paste
- 1 block Firm tofu
- 2 tablespoons Wakame seaweed
- 2 stalks Green onions
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Pour the 4 cups of Dashi stock into a medium saucepan. Heat the stock over medium-high heat until it reaches a gentle simmer, around 82°C.
- 2While the dashi heats, place the 3 tablespoons of Miso paste into a small bowl. Ladle about 1/2 cup of the hot dashi stock from the saucepan into the bowl with the miso paste. Whisk these together until the miso paste is completely dissolved and smooth.
- 3Pour the dissolved miso mixture back into the saucepan with the remaining dashi stock. Stir well to combine everything thoroughly.
- 4Cut the 1 block of Firm tofu into 1.27 cm cubes. Add the cubed tofu and the 2 tablespoons of Wakame seaweed to the saucepan.
- 5Continue to simmer the soup gently over medium-low heat for 5 minutes. This allows the tofu to heat through and the wakame seaweed to rehydrate and soften.
- 6Thinly slice the 2 stalks of Green onions. Ladle the hot soup into serving bowls and garnish with the sliced green onions just before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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