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.
- 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
- ¼ cup wakame seaweed (cut or broken into smaller ½ inch pieces)
- 8 ounces tofu (drained and cut into ½ inch cubes or smaller)
Flavoring
- 4 tablespoons gluten free miso paste (white, yellow, or red miso)
- 1 stalk green onion (thinly sliced, optional)
Instructions
- Boil the Base: Heat 4 cups of water in a pot until it comes to a boil, then add 1 teaspoon of hondashi powder, ¼ cup of wakame seaweed, and the cubed tofu to the pot.
- 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.
- 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.
- 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
Find it online: https://foodbylina.com/easy-miso-soup-gluten-free-recipe/
