Gluten-Free Miso Soup with Tofu
Warm your soul with a comforting bowl of Gluten-Free Miso Soup with Tofu, a delicious and wholesome dish packed with umami-rich flavors. This classic Japanese soup is adapted for gluten-free diets, featuring savory gluten-free miso paste, tamari, and delicate wakame seaweed for a nourishing base. Silky cubes of firm tofu, a choice of traditional bonito dashi or mushroom dashi for a vegetarian twist, and the vibrant crunch of fresh green onions create the perfect harmony of textures. Ready in just 25 minutes, this simple yet authentic miso soup is ideal as a light appetizer or a satisfying meal on its own. Perfect for those seeking a quick, healthy, and gluten-free option, this recipe brings the taste of Japan to your table with minimal effort.
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Recipe Information
Ingredients
- 3 tablespoons Gluten-free miso paste
- 200 grams Firm tofu
- 10 grams Bonito flakes (katsuobushi) or mushroom dashi granules for vegetarian version
- 4 cups Water
- 2 stalks Green onions
- 1 tablespoon Wakame seaweed
- 1 tablespoon Gluten-free soy sauce (tamari)
Instructions
1. Start by preparing the tofu: Drain the tofu and wrap it in a clean kitchen towel or paper towels to remove excess moisture. Let it sit for about 5 minutes, then cut it into 1-cm cubes.
2. Rehydrate the wakame seaweed by soaking it in a small bowl with water for about 5 minutes until it expands. Drain and set aside.
3. Slice the green onions thinly and set them aside for garnish.
4. In a medium-sized pot, add the 4 cups of water and bring it to a gentle boil over medium heat. Once boiling, reduce the heat to low.
5. If using bonito flakes for the dashi broth, place the flakes in a piece of cheesecloth or a fine mesh strainer and steep them in the pot of hot water for about 5 minutes, then discard the flakes. If using mushroom dashi granules for a vegetarian version, dissolve them directly in the hot water according to package instructions.
6. Reduce heat to simmer. Take a small amount of the hot dashi broth and place it in a separate bowl. Add the gluten-free miso paste to this bowl and mix well until the paste is completely dissolved.
7. Pour the dissolved miso mixture back into the pot. Add the tamari (gluten-free soy sauce) and stir gently to combine.
8. Add the cubed tofu and soaked wakame seaweed to the pot. Allow them to warm through for about 2-3 minutes without bringing the soup to a boil.
9. Taste the soup and adjust seasoning if needed by adding more miso paste or tamari.
10. Once everything is heated, remove the pot from the heat and serve immediately.
11. Garnish each bowl with the sliced green onions before serving.
12. Enjoy your soothing and flavorful gluten-free miso soup!
Nutrition Facts
Calories |
113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.1 g | 6% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 3 mg | 1% | |
| Sodium | 905 mg | 39% | |
| Total Carbohydrate | 6.6 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.6 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 199 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
