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Gluten-Free Miso Soup Recipe

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★★★★★

4.9 from 119 reviews

This Gluten-Free Miso Soup is a comforting and nourishing Japanese-inspired broth made with gluten-free dashi, a medley of fresh mushrooms, tender baby bok choy, and silken tofu. Enhanced with nutrient-rich wakame seaweed and a delicate drizzle of sesame oil, this soup is perfect for a light meal or an appetizer that is both flavorful and easy to prepare.

Ingredients

Scale

Broth and Base

  • 6 cups water
  • 1 tbsp gluten-free Dashi powder

Vegetables and Proteins

  • 6 oz mushrooms (Oyster, Enoki, or Shiitake)
  • 1 bunch baby bok choy
  • 1 cup firm silken tofu, cut into 1” squares
  • 2 tbsps wakame seaweed (Nori can also be used)

Condiments

  • 3–4 tbsps white miso paste
  • Sesame oil, for drizzling

Instructions

  1. Prepare the Dashi Broth: In a medium pot, bring 6 cups of water to a gentle simmer. Sprinkle in 1 tablespoon of gluten-free Dashi powder and stir until fully dissolved to create a flavorful broth base.
  2. Add the Mushrooms and Bok Choy: Clean and slice the mushrooms if needed. Add the 6 oz of mushrooms and the whole baby bok choy to the simmering broth. Cook for about 5 minutes until the mushrooms are tender and bok choy is slightly wilted.
  3. Incorporate Wakame Seaweed: Add 2 tablespoons of wakame seaweed (pre-soaked if dried) into the broth. Let it hydrate and soften for about 2-3 minutes, stirring gently.
  4. Add the Tofu: Carefully add 1 cup of firm silken tofu cut into 1-inch squares to the pot. Simmer gently for another 3-4 minutes to warm the tofu without breaking it apart.
  5. Mix in the Miso Paste: In a small bowl, ladle a cup of warm broth and whisk in 3 to 4 tablespoons of white miso paste until fully dissolved. Pour this miso mixture back into the pot, stirring gently to combine. Avoid boiling the soup after adding miso to preserve its delicate flavors and beneficial probiotics.
  6. Finish and Serve: Turn off the heat and drizzle a small amount of sesame oil over the soup for added aroma and richness. Ladle into bowls and serve hot.

Notes

  • Do not boil the soup after adding miso paste to preserve its nutrients and flavor.
  • Soak dried wakame seaweed in water for 5 minutes before adding if using dried form.
  • You can substitute baby bok choy with spinach or other leafy greens if preferred.
  • This soup is naturally gluten-free but always double-check ingredient labels if you have severe gluten intolerance.

Keywords: gluten-free, miso soup, Japanese soup, tofu soup, healthy soup, plant-based, seafood-free, quick soup

Find it online: https://busyrecipe.com/gluten-free-miso-soup-recipe/