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Easy Miso Soup (Gluten Free) Recipe

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4.1 from 14 reviews

This easy gluten-free miso soup recipe is a comforting and quick dish that combines traditional Japanese flavors with simple, healthy ingredients. Ready in just 8 minutes, it features rehydrated wakame seaweed, soft tofu cubes, and rich miso paste, garnished with fresh green onions for a warm, umami-packed soup perfect for any meal.

Ingredients

Soup Base

  • 4 cups water
  • 1 teaspoon hondashi powder
  • ¼ cup wakame seaweed (cut or broken into smaller ½ inch pieces)

Main Ingredients

  • 8 ounces tofu (drained and cut into ½ inch cubes or smaller)
  • 4 tablespoons gluten free miso paste (white, yellow, or red miso; regular miso paste can be used if gluten free is unavailable)

Garnish

  • 1 stalk green onion (thinly sliced, optional)

Instructions

  1. Prepare the broth: Heat 4 cups of water to a boil in a pot and add 1 teaspoon hondashi powder, ¼ cup wakame seaweed, and 8 ounces of cubed tofu. This will infuse the soup with umami flavor and start rehydrating the seaweed.
  2. Simmer the soup: Bring the soup back to a boil, then reduce the heat to maintain a high simmer and cook for about 3 minutes until the wakame seaweed is fully rehydrated and the tofu is warmed through.
  3. Add miso paste: Turn off the heat. Using a strainer or small sieve, dissolve 4 tablespoons gluten free miso paste into the soup by pressing it through the strainer so it blends smoothly without clumps. If a strainer is unavailable, scoop a small amount of soup into a bowl, mix with the miso paste until dissolved, then stir it back into the pot.
  4. Finish and serve: Stir in thinly sliced green onions if desired. Serve the miso soup hot immediately for best flavor and texture. Enjoy this nourishing and quick homemade Japanese classic.

Notes

  • Hondashi powder is a Japanese fish stock seasoning that adds traditional dashi flavor to the soup.
  • Wakame seaweed expands significantly when rehydrated, so use about ¼ cup dried.
  • Choosing the type of miso paste (white, yellow, or red) will affect the soup’s flavor intensity; white miso is milder, red miso is stronger.
  • If gluten is not an issue, you may substitute regular miso paste for gluten free miso.
  • Tofu should be firm or medium firm to hold its shape in the soup.
  • Garnishing with green onions is optional but adds freshness and color.
  • Do not boil the soup with miso paste added to preserve its delicate flavors and probiotics.

Find it online: https://bitezly.com/easy-miso-soup-gluten-free-recipe-2/