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Miso Soup (Gluten-Free) Recipe

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4.1 from 3 reviews

This authentic gluten-free miso soup recipe is a comforting Japanese classic made with a savory bonito dashi broth, miso paste, silken tofu, wakame seaweed, daikon radish, and enoki mushrooms. It’s naturally gluten-free and can be made vegan by substituting konbu dashi for bonito. Ready in just 20 minutes, this flavorful soup is perfect as a light appetizer or a soothing meal.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Japanese
  • Diet: Gluten Free

Ingredients

Broth

  • 8 cups water
  • 2 tablespoons bonito dashi granules (substitute with konbu dashi granules for vegan option)

Main Ingredients

  • 6 tablespoons gluten-free miso paste (white, awase, or red)
  • 1 (14-ounce) package silken tofu, drained and cut into 1-inch (50 mm) cubes
  • ¼ cup dried wakame seaweed
  • 1 (7-ounce) package enoki mushrooms (optional)
  • 6 inch piece of daikon radish, thinly sliced (optional)
  • 1 scallion, ends removed and thinly sliced

Instructions

  1. Simmer the Broth: In a medium 3-quart (3-liter) saucepan, place 8 cups of water and 2 tablespoons of bonito dashi granules. Bring the mixture to a simmer, just before boiling, then reduce the heat to medium to maintain a gentle simmer.
  2. Dissolve Miso Paste: Put 6 tablespoons of gluten-free miso paste into a small strainer and lower it into the simmering broth until submerged. Stir the miso paste with chopsticks or a small whisk until fully dissolved. Alternatively, you can whisk the miso directly into the broth until smooth.
  3. Prepare Ingredients: While the broth simmers and miso dissolves, drain and cut the silken tofu into 1-inch cubes. Thinly slice the scallion, peel and thinly slice the daikon radish, and trim the enoki mushrooms if using.
  4. Add Ingredients and Simmer: Increase the heat to medium and immediately add the silken tofu cubes, ¼ cup dried wakame, sliced daikon radish, and enoki mushrooms into the pot. Simmer gently until the daikon becomes translucent, about 10 minutes, allowing flavors to meld.
  5. Serve: Ladle the hot miso soup into individual bowls and garnish each serving with the thinly sliced scallions. Serve immediately for best taste and texture.

Notes

  • For a vegan version, substitute bonito dashi granules with konbu (kelp) dashi granules.
  • Do not boil miso paste as it can destroy beneficial enzymes and alter flavor; keep the broth just below boiling.
  • Silken tofu is delicate, so handle gently to preserve its soft texture.
  • Adding wakame provides an authentic touch but soak it briefly if using dried before adding if preferred.
  • Adjust the amount of miso paste to taste if you prefer a stronger or lighter miso flavor.

Find it online: https://cheftinaskitchen.com/miso-soup-gluten-free-recipe/