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easy gluten-free miso soup

A simple, comforting Japanese-style miso soup made completely gluten-free with tofu and seaweed.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 bowls
Course: Soup, Starter
Cuisine: Japanese
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 4 cups filtered water
  • 2 tablespoons gluten-free miso paste
  • 1 cup firm tofu, cubed
  • 1 tablespoon dried wakame seaweed
  • 2 pieces green onions, sliced
  • 1 teaspoon gluten-free tamari optional
  • 0.5 teaspoon toasted sesame oil optional

Equipment

  • Saucepan
  • Ladle
  • Small bowl
  • Whisk

Method
 

  1. Bring water to a gentle simmer in a saucepan over medium heat.
  2. Add dried wakame and let rehydrate for 2 minutes.
  3. Dissolve miso paste in a small bowl with warm water.
  4. Stir dissolved miso into the pot over low heat.
  5. Add tofu and warm gently for 1–2 minutes.
  6. Stir in tamari and sesame oil if using, garnish with green onions, and serve.

Notes

Do not boil after adding miso to preserve flavor and nutrients.