Description
This gluten-free miso soup is a comforting and flavorful dish, perfect for a light and satisfying meal. The combination of mushrooms, tofu, and seaweed creates a rich umami flavor that is sure to please your taste buds.
Ingredients
Scale
Main Ingredients:
- 6 cups water
- 1 tbsp gluten-free Dashi powder
- 6 oz mushrooms (Oyster, Enoki, or Shiitake)
- 3–4 tbsps white miso paste
- 1 cup firm silken tofu, cut into 1” squares
- 2 tbsps wakame seaweed, Nori also works here
Additional Ingredients:
- 1 bunch baby bok choy
- Sesame oil, for drizzling
Instructions
- Prepare the Broth: In a pot, bring water to a boil and add Dashi powder. Simmer for a few minutes.
- Add Ingredients: Add mushrooms, tofu, and seaweed to the broth. Simmer until mushrooms are tender.
- Season and Serve: Stir in miso paste, bok choy, and sesame oil. Simmer briefly before serving hot.
Notes
- You can customize this soup by adding other vegetables like carrots or spinach.
- Adjust the amount of miso paste to suit your taste preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 0 mg