Japanese Miso Soup with Tofu and Seaweed – Gluten-free version
Classic Japanese the same product, gluten-free version soup with tofu and seaweed, a light, soothing starter Gluten-free version: The same product, gluten-free version and Gluten-free soy sauce (tamari).
Heat the water in a pot to a gentle simmer, without a hard boil.
StovePot
2
Tear the seaweed into small pieces, add to the pot and cook 3 minutes.
Stove
3
Add the tofu cubes and heat another 1 minute.
Stove
4
Remove the pot from the heat. Dissolve the the same product, gluten-free version in a small bowl with a little of the water, hot, and pour gently into the pot; from here on the soup doesn't go back on the heat.
Bowl
💡Boiling after the the same product, gluten-free version goes in hurts its aroma: dissolve it separately and add it at the end, off the heat.
5
Stir in the gluten-free soy sauce and sesame oil.
6
Serve immediately in bowls, with the green onion on top.
Ladle
120calories
10 gprotein
4 gcarbs
6 gfat
● protein 36%● carbs 15%● fat 50%
Per serving (318 g), of 4 servings
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⚖ About the ingredients
Water: measured in cup in this recipe: 1 cup = 240 g · 0 kcal per 100 g · More about Water →
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Pot· Also works: Deep skillet (sauté pan) (less liquid, faster evaporation)· 💡 Workaround, changes the dish: Wok (For quick cooking)
Bowl· Also works: Pot (None)
Ladle· Also works: Measuring cup (Cup) · Spoon / teaspoon (regular) (Slow)
By the steps, as the recipe is built now: another version or addition can change the list.
