Description
This comforting and nourishing Gluten-Free Miso Soup is perfect for a light meal or appetizer. Made with a flavorful dashi broth, umami-rich mushrooms, tender tofu, and nutrient-packed seaweed and bok choy, this traditional Japanese recipe is a wholesome, gluten-free option that is quick to prepare and deeply satisfying.
Ingredients
Scale
Broth and Base
- 6 cups water
- 1 tbsp gluten-free Dashi powder
Vegetables and Add-ins
- 6 oz mushrooms (Oyster, Enoki, or Shitake)
- 1 bunch baby bok choy
- 2 tbsps wakame seaweed (Nori also works)
Other Ingredients
- 3–4 tbsps white miso paste
- 1 cup firm silken tofu, cut into 1” squares
- Sesame oil, for drizzling
Instructions
- Prepare the broth: In a large pot, bring 6 cups of water to a gentle simmer. Stir in 1 tbsp of gluten-free dashi powder until fully dissolved to create the umami-rich base of the soup.
- Add mushrooms and seaweed: Add 6 oz of your choice of mushrooms (Oyster, Enoki, or Shitake) along with 2 tablespoons of wakame seaweed (or substitute with Nori) into the simmering broth. Let it cook for about 5 minutes to soften and release flavors.
- Incorporate baby bok choy: Rinse and roughly chop one bunch of baby bok choy. Add it to the pot and cook for an additional 3-4 minutes until the greens are tender but still vibrant.
- Add tofu: Gently add 1 cup of firm silken tofu, cut into 1-inch squares, to the soup. Warm through carefully without breaking the tofu.
- Mix in miso paste: Remove the pot from heat. In a small bowl, ladle some hot broth and dissolve 3 to 4 tablespoons of white miso paste in it, stirring until smooth. Pour this mixture back into the pot and gently stir to combine, ensuring the miso doesn’t boil to retain its delicate flavors.
- Finish and serve: Drizzle a small amount of sesame oil over the soup for aromatic richness. Serve hot as a comforting and gluten-free starter or light meal.
Notes
- Use gluten-free dashi powder to maintain the soup’s gluten-free status.
- Adjust the amount of miso paste according to your preferred level of saltiness and depth of flavor.
- Carefully avoid boiling the soup after adding miso paste to preserve its probiotics and subtle taste.
- Substitute wakame seaweed with nori if preferred or unavailable.
- This soup is naturally vegan and vegetarian, making it suitable for those dietary preferences as well.
- Serve immediately for best flavor and texture as tofu and greens are best fresh.
Keywords: gluten-free miso soup, miso soup recipe, Japanese soup, vegan miso soup, gluten free Japanese food, healthy soup