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Easy Miso Soup (Gluten Free)

  • Writer: Alexa Yvonne
    Alexa Yvonne
  • Jan 31
  • 2 min read

This simple miso soup can be effortlessly prepared gluten-free and is incredibly easy to make! It can be ready in under 10 minutes, making it an ideal accompaniment to any meal or a quick, light lunch.





Prep: 2 mins

Cook: 6 mins

Total: 8-20 mins

Yield: 4 servings


Ingredients


  • 4 cups water

  • 1 teaspoon hondashi powder

  • ¼ cup wakame seaweed cut or broken into smaller ½ inch pieces

  • 8 ounces tofu drained and cut into ½ inch cubes or smaller

  • 4 tablespoons gluten free miso paste white, yellow, or red miso (You can also use regular, not gluten free miso paste as well)

  • 1 stalk green onion thinly sliced (optional)


Instructions

  1. Heat the water to a boil and add the hondashi powder, wakame seaweed, and tofu cubes.

  2. Bring the soup back up to a boil, then reduce the heat to a high simmer. Let the soup simmer for about 3 minutes or until the wakame seaweed is rehydrated.

  3. Turn off the heat and use a strainer to dissolve the miso paste into the soup.

  4. If you don't have a strainer, you can scoop out a small amount of soup to dissolve the miso paste, then add it back into the soup.

  5. Add the sliced green onions and serve the miso soup while hot and enjoy!


Miso Soup Add-ons

  • Feel free to add your favorite add-ons to your miso soup. If you need some ideas, here is a list of some popular ingredients to add:

  • Mushrooms (I LOVE Enokitake and Nameko)

  • Onions

  • Root vegetables like potato, taro, and daikon radish

  • Proteins from pork to shrimps and tofu


Notes

  • Miso paste - Whether you choose white, yellow, or red miso depends on your taste. White miso is creamier and sweeter, while red miso offers a saltier and more robust flavor. You can also adjust the quantity of miso to suit your preference.

  • Red miso paste - Given that red miso tends to be saltier and more flavorful, we suggest using 3 tablespoons of red miso per recipe. However, feel free to adjust the amount to your liking!

  • Tofu - Although silken tofu is commonly used in miso soup, you can choose any firmness you prefer. 

  • Wakame seaweed - Dry wakame seaweed will expand when it rehydrates in the soup, so it's best to break or cut it into smaller pieces for easier consumption.

  • Hondashi - This is a convenient granule form of dashi stock. It creates excellent dashi broth, allowing you to skip making dashi from scratch.



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