Description
This easy and flavorful gluten-free miso soup recipe is a comforting Japanese classic made with simple ingredients like tofu, wakame seaweed, and gluten-free miso paste. Ready in just 8 minutes, it delivers a warm, savory broth perfect for a quick appetizer or light meal. Customize it with white, yellow, or red miso paste to suit your taste preferences.
Ingredients
Scale
Broth and 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 is also acceptable)
Garnish (Optional)
- 1 stalk green onion, thinly sliced
Instructions
- Heat and Combine Broth Ingredients: Bring 4 cups of water to a boil in a pot, then add 1 teaspoon of hondashi powder, ¼ cup of wakame seaweed pieces, and the tofu cubes to the boiling water.
- Simmer the Soup: Once the soup returns to a boil, reduce the heat to a high simmer. Allow it to simmer for about 3 minutes until the wakame seaweed is fully rehydrated and the tofu is warmed through.
- Dissolve the Miso Paste: Turn off the heat. Using a strainer, dissolve the 4 tablespoons of gluten-free miso paste into the soup by ladling soup through the strainer to blend the miso without clumps. Alternatively, scoop out a small amount of soup, dissolve the miso paste in it, then stir the mixture back into the pot.
- Add Garnish and Serve: Add the thinly sliced green onions to the soup, if using, and serve the miso soup immediately while hot for the best flavor and texture.
Notes
- Refer to the full recipe post for step-by-step photos, additional tips, and FAQs to perfect your soup.
- Miso paste can be white, yellow, or red based on your flavor preference: white miso is creamier and sweeter, red miso is saltier and richer.
- Adjust the amount of miso paste to taste; for red miso, 3 tablespoons may be sufficient due to its stronger flavor.
- Use your preferred tofu firmness; silken tofu is common but firm tofu works well too.
- Dry wakame seaweed expands when rehydrated; break it into smaller pieces for an easier eating experience.
- Hondashi powder is a quick and convenient alternative to making dashi stock from scratch.
Nutrition
- Serving Size: 1 cup
- Calories: 70 kcal
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 2.5 g
- Saturated Fat: 0.4 g
- Unsaturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 0 mg
