Gluten-Free Miso Soup with Tofu and Wakame
A comforting and umami-rich miso soup made with gluten-free ingredients, featuring tofu and wakame seaweed.
5m prep + 15m cook4 servings
Contains soyWHEAT-free
80 cal|5g protein|8g carbs|3g fat|1g fiber
Ingredients
- 4 cups Dashi broth
- 3 tablespoons White miso paste (rice based)
- 1 package Silken tofu
- 2 tablespoons Wakame seaweed
- 2 stalks Green onions
Instructions
- 1Soak the dried wakame seaweed in water for 5-10 minutes to rehydrate. Drain and set aside.
- 2Heat dashi broth in a saucepan over medium heat. Do not boil.
- 3In a small bowl, whisk together the miso paste with a little of the warm dashi broth until smooth. This prevents clumping.
- 4Stir the miso mixture into the saucepan.
- 5Add the cubed tofu and wakame seaweed to the soup.
- 6Heat through gently for 2-3 minutes. Do not boil.
- 7Garnish with chopped green onions 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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