Gluten-Free Miso Soup
Gluten-free miso soup is one of my favorite quick and nourishing meals. Ready in only 25 minutes, this classic Japanese dish is perfect as a light lunch, flavorful appetizer, or a tasty side dish.
Servings: 6 servings
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” (2,5cm) 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
Serving: 1serving | Calories: 46kcal | Carbohydrates: 4g | Protein: 4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 341mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 102IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 1mg