- 2 cups gluten-free chicken broth or vegetable broth
- 2 tablespoons gluten-free miso paste
- 2 teaspoons wakame, dried
- 2-3 green onions, thinly sliced
In a large pot, bring broth to a boil.
In a small bowl, place miso paste and 4-5 tablespoons of hot broth. Whisk until miso dissolves.
Pour dissolved miso into pot. Turn heat to medium-low.
Add wakame and stir until soft. Add green onion and serve hot.
Serving size: Serves 2.