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Easy Gluten-Free Miso Soup

A quick and comforting gluten-free miso soup with tofu, wakame, and scallions. Ready in under 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Soup
Cuisine: Japanese
Calories: 90

Ingredients
  

Soup Base
  • 4 cups water
  • 1 kombu (dried kelp) 4-inch piece
Seasoning
  • 2 tbsp gluten-free miso paste white or yellow miso
  • 1 tbsp tamari gluten-free soy sauce
Add-ins
  • 1 cup soft tofu cubed
  • 0.5 cup dried wakame seaweed rehydrated
  • 0.5 cup green onions chopped
  • 0.5 cup mushrooms optional, sliced
  • 0.5 cup carrots optional, shredded

Equipment

  • Small pot
  • Cutting board
  • Knife
  • Small Mixing Bowl

Method
 

  1. Soak kombu in 1 cup water for 10 minutes.
  2. Add 4 cups water and heat on medium. Remove kombu before boiling.
  3. Add mushrooms or carrots (if using) and simmer 3–4 minutes.
  4. Add rehydrated wakame and simmer 1–2 minutes.
  5. Whisk miso paste with 1/4 cup warm broth until smooth.
  6. Turn off heat and stir miso mixture into soup.
  7. Add tofu and tamari, stirring gently.
  8. Stir in green onions and serve immediately.

Notes

Do not boil after adding miso to preserve probiotics and flavor. Store in the fridge for up to 3 days.