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One of my favorite go-to recipes for a quick, nourishing meal is gluten-free miso soup. This easy Japanese dish comes together in just 25 minutes, making it ideal for a light lunch, appetizer, or side dish packed with flavor.
Gluten-Free Miso Soup Recipe
The key to this one-pot soup is the rich umami flavor, found in a lot of Japanese recipes. The umami flavor in this recipe comes from white miso paste, a fermented paste typically from rice, barley, and soybeans. The perfect base for this simple soup, along with gluten-free Dashi (soup broth) powder to keep things safe for those with gluten sensitivities.
It’s the perfect warm, comforting dish when you’re feeling under the weather or craving something simple yet satisfying. If I want something quicker than my gluten-free ramen, I’ll make miso soup. To enhance the flavor and add extra nutrients, I like to add soft tofu, fresh green onions, and a handful of seaweed, but you can easily customize it with your favorite vegetables or proteins.
Ingredients
- Gluten-Free Dashi Powder: I used KinjiRushi Dashi powder, which is certified gluten-free. Dashi is typically gluten-free, but for high sensitivities, I like to make sure it’s certified to avoid cross-contamination.
- Mushrooms: I used oyster mushrooms, but you can also use Enoki or Shiitake.
- White Miso Paste: Gives the soup its mild umami and nutty flavors. Miso paste is typically gluten-free, but there could be cross-contamination, so be sure to check the labels.
- Firm Silken Tofu: Silken tofu gives the soup a smooth feel with added plant protein.
- Wakame Seaweed: Dried seaweed to add saltiness and vitamins to the broth. You can also use Nori seaweed.
- Baby Boy Choy: Added greens for the soup that blend well with the other ingredients. You can use cabbage if you want.
- Sesame Oil: A sprinkle of sesame oil at the end of cooking gives the miso soup an extra nutty, earthy flavor.
Tips and Suggestions
- Feel free to add noodles, thinly sliced pork or beef, fish or shrimp, or other vegetables such as carrots and spinach. Sometimes, I like to first sauté ginger and garlic for added flavor and nutrients.
- Add a hint of sweetness (a small dash of mirin or honey) or a splash of rice vinegar to round out the soup’s umami. These small additions elevate the soup and balance the salty, savory flavors.
- Garnishes like chopped green onions, a sprinkle of sesame seeds, or a chili oil drizzle can make a big difference. Add these before serving to preserve their fresh color, flavor, and texture.
Serving Suggestions
Traditionally miso soup is a drinking soup, meaning it is served without a spoon. It’s common to find the soup served alongside breakfast, lunch, and dinner. I like to have mine in a small bowl before a meal or sip it when I’m feeling a bit under the weather.
Storage Instructions
Keep leftover gluten-free miso soup in an airtight container in the refrigerator for 2-3 days.
You can also freeze the soup for up to 3 weeks. Defrost overnight and heat on the stovetop. I like to keep the mushrooms separate and add them when serving.
Similar Recipes
- Gluten-Free Cream of Mushroom Soup
- Gluten-Free Cream of Chicken Soup
- Gluten-Free Ramen
- Gluten-Free Chicken Noodle Soup
- Slow-cooker Italian Vegetable Soup
Gluten-Free Miso Soup
Equipment
- 1 Dutch Oven
- 1 Sieve
Ingredients
- 6 cups water
- 1 tbsp gluten-free Dashi powder
- 6 oz mushrooms , Oyster, Enoki, or Shitake
- 3-4 tbsps white miso paste
- 1 cup firm silken tofu, cut into 1” squares
- 2 tbsps wakame seaweed, Nori also works here
- 1 bunch baby bok choy
- Sesame oil, for drizzling
Instructions
- In a large pot or Dutch oven, over medium low heat, whisk together the water and dashi powder. Bring to a soft boil, then reduce heat to low.
- Add the mushrooms and cook for 3 minutes. Remove the pan from the heat. Remove the mushrooms from the dashi and set aside.
- Set a sieve over the dashi. Add the miso paste to the sieve. Lower the sieve so that the dashi covers the miso. Stir the miso to dissolve into the dashi. Whisk the dashi to incorporate the miso.
- Stir in the tofu, seaweed, and bok choy.
- Drizzle in in the sesame oil. Add mushrooms to individual servings so they don’t get too soggy. Serve warm.
Notes
- Feel free to add noodles, thinly sliced pork or beef, fish or shrimp, or other vegetables such as carrots and spinach. Sometimes I like to first sauté ginger and garlic for added flavor and nutrients.
- Add a hint of sweetness (a small dash of mirin or honey) or a splash of rice vinegar to round out the soup’s umami. These small additions elevate the soup and balance the salty, savory flavors.
- Garnishes like chopped green onions, a sprinkle of sesame seeds, or a chili oil drizzle can make a big difference. Add these before serving to preserve their fresh color, flavor, and texture.
- Keep leftover gluten-free miso soup in an airtight container in the refrigerator for 2-3 days.
- You can also freeze the soup for up to 3 weeks. Defrost overnight and heat up on the stovetop. I like to keep the mushrooms separate and add them when serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to make Gluten-Free Miso Soup Step-by-Step
Heat a large pot or Dutch oven over medium-low heat. Add in 6 cups of water and whisk in 1 tbsp of gluten-free Dashi powder. Bring the mixture to a soft boil, and then reduce the heat to low.
Add 6 oz of mushrooms and cook them for about 3 minutes. Remove the mushrooms and set aside for now. Take the pot off the heat.
Place a sieve over the pot and add 3-4 tbsps of white miso paste to the sieve. Lower the sieve into the dashi until it covers the miso. Stir using a spoon until the miso is dissolved in the dashi. Use a whisk to completely mix in the miso.
Now, stir in 1 cup of firm silken tofu (cut into 1” cubes), 2 tbsp of wakame seaweed, and 1 bunch of baby bok choy.
Drizzle a bit of sesame oil over the top of the soup. Serve the gluten-free miso soup in bowls adding the cooked mushrooms into each serving. Enjoy!
