Easy Miso Soup (Gluten-Free) Recipe

Introduction

This easy miso soup recipe is a comforting and nourishing bowl that’s naturally gluten free. With simple ingredients like tofu, wakame seaweed, and miso paste, it’s quick to prepare and perfect as a light meal or starter.

A wooden bowl filled with clear brown broth that has soft, light yellow tofu cubes floating throughout. There are also small green onion slices scattered on the surface, adding a splash of green. The broth has a slightly cloudy texture with light, airy miso particles spread evenly. The bowl sits on a textured surface that has been changed to a white marbled texture, giving a clean backdrop. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 4 cups water
  • 1 teaspoon hondashi powder
  • ΒΌ cup wakame seaweed (cut or broken into smaller Β½ inch pieces)
  • 8 ounces tofu (drained and cut into Β½ inch cubes or smaller)
  • 4 tablespoons gluten free miso paste (white, yellow, or red; regular miso paste can also be used)
  • 1 stalk green onion (thinly sliced, optional)

Instructions

  1. Step 1: Heat the water to a boil and add the hondashi powder, wakame seaweed, and tofu cubes.
  2. Step 2: Bring the soup back up to a boil, then reduce the heat to a high simmer. Let the soup simmer for about 3 minutes or until the wakame seaweed is rehydrated.
  3. Step 3: Turn off the heat and use a strainer to dissolve the miso paste into the soup. If you don’t have a strainer, scoop out a small amount of soup to dissolve the miso paste, then add it back into the pot.
  4. Step 4: Add the sliced green onions and serve the miso soup while hot. Enjoy!

Tips & Variations

  • For extra flavor, try adding thinly sliced mushrooms or a handful of baby spinach during the simmering step.
  • Adjust the amount of miso paste to your taste preference, starting with less and adding more if desired.
  • If you prefer a chunkier texture, increase the amount of tofu or wakame seaweed.

Storage

Store leftover miso soup in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid boiling, as high heat can affect the flavor and texture of the miso paste.

How to Serve

The image shows a wooden bowl filled with light beige miso soup containing large, creamy white cubes of tofu and dark green seaweed pieces floating in the broth. A white spoon with a blue inner curve rests inside the bowl, held by a woman's hand, scooping some seaweed and tofu. Behind it, there is another wooden bowl with more miso soup visible. The bowls are placed on a mat with thin, light brown lines, set on a white marbled surface. A small white dish with chopped green onions is at the bottom corner of the image. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make miso soup without hondashi powder?

Yes, you can use a vegetable or dashi broth as a substitute, or omit it entirely for a lighter soup, though the depth of flavor may be milder.

Is miso soup suitable for a gluten free diet?

This recipe uses gluten free miso paste and hondashi powder to keep it gluten free, but always check labels since some miso pastes and seasonings may contain barley or wheat.

Print

Easy Miso Soup (Gluten-Free) Recipe

This Easy Miso Soup is a comforting and flavorful Japanese classic that’s naturally gluten free. Made with simple ingredients like wakame seaweed, tofu, and gluten free miso paste, this quick soup perfectly balances umami flavors and is ready in minutes. Ideal as a light appetizer or a soothing snack, it’s packed with nourishing elements and easy to prepare on the stovetop.

  • Author: lina
  • Prep Time: 5 minutes
  • Cook Time: 8 minutes
  • Total Time: 13 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Gluten Free

Ingredients

Scale

Soup Base

  • 4 cups water
  • 1 teaspoon hondashi powder

Soup Add-ins

  • ΒΌ cup wakame seaweed (cut or broken into smaller Β½ inch pieces)
  • 8 ounces tofu (drained and cut into Β½ inch cubes or smaller)

Flavoring

  • 4 tablespoons gluten free miso paste (white, yellow, or red miso)
  • 1 stalk green onion (thinly sliced, optional)

Instructions

  1. Boil the Base: Heat 4 cups of water in a pot until it comes to a boil, then add 1 teaspoon of hondashi powder, ΒΌ cup of wakame seaweed, and the cubed tofu to the pot.
  2. Simmer the Soup: Once the soup reaches a boil again, reduce the heat to maintain a high simmer, and let it cook for about 3 minutes, allowing the wakame seaweed to fully rehydrate and the flavors to blend.
  3. Dissolve the Miso Paste: Turn off the heat. Using a strainer, dissolve 4 tablespoons of gluten free miso paste into the hot soup by pressing and mixing it gently to avoid clumps. If you don’t have a strainer, scoop a small amount of soup into a separate bowl, mix in the miso paste until smooth, then return it to the pot.
  4. Add Garnish and Serve: Stir in the thinly sliced green onions, if using, and serve the miso soup immediately while hot to enjoy its full depth of flavor.

Notes

  • Do not boil the soup after adding the miso paste to preserve its delicate flavor and beneficial probiotics.
  • Wakame seaweed expands significantly when rehydrated, so break it into smaller pieces for better texture and easier eating.
  • Use gluten free miso paste to keep the soup gluten free; regular miso paste contains barley and soy but is also commonly used if gluten is not a concern.
  • For a vegetarian or vegan version, ensure the hondashi powder used is plant-based or substitute with kombu dashi.
  • This soup is best served fresh; avoid reheating multiple times to maintain flavor and texture.

Keywords: miso soup, gluten free soup, easy japanese soup, tofu soup, wakame seaweed soup, quick miso soup

Did you make this recipe?

Share a photo and tag us β€” we can’t wait to see what you’ve made!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating β˜…β˜† β˜…β˜† β˜…β˜† β˜…β˜† β˜…β˜†