Looking for a delicious and easy-to-make soup that’s perfect for any occasion? Look no further than this gluten-free miso soup recipe! Packed with umami flavors and nutritious ingredients, this soup is sure to become a staple in your kitchen.
Why You’ll Love This Recipe?
- Great flavors: The combination of gluten-free Dashi powder, mushrooms, miso paste, tofu, and seaweed creates a rich and savory broth that will tantalize your taste buds.
- Quick prep time: With simple ingredients and straightforward instructions, you can have this soup ready to enjoy in no time.
- Perfect for meal prep: Make a big batch of this miso soup and store it in the fridge for quick and easy meals throughout the week.
Ingredient Notes:
- Water: The base of the soup.
- Gluten-free Dashi powder: Adds depth and umami flavor.
- Mushrooms: Oyster, Enoki, or Shitake mushrooms work well in this recipe.
- White miso paste: Provides the signature miso flavor.
- Firm silken tofu: Adds protein and a creamy texture.
- Wakame seaweed: Adds a hint of sea flavor, but Nori can be used as a substitute.
- Baby bok choy: Adds freshness and crunch.
- Sesame oil: Drizzle for added richness.
Step-by-Step Instructions:
- In a large pot, bring water to a boil and add Dashi powder.
- Add mushrooms and simmer for a few minutes until they soften.
- Stir in miso paste until dissolved.
- Add tofu, seaweed, and bok choy, and simmer for a few more minutes.
- Drizzle with sesame oil before serving.
Helpful Tips:
- For a heartier soup, add cooked rice or noodles.
- Adjust the amount of miso paste to suit your taste preference.
- Store leftover soup in an airtight container in the fridge for up to 3 days.
- Feel free to customize the vegetables in this soup based on what you have on hand.
Expert Tips for the Best Results:
- Use high-quality miso paste for the best flavor.
- Don’t boil the soup once the miso paste has been added to preserve its delicate flavor.
- Add a splash of rice vinegar for a tangy kick.
Serving Suggestions:
Serve this gluten-free miso soup with a side of steamed rice or a fresh green salad. Pair it with a cup of green tea for a complete and satisfying meal.
Storage and Reheating Tips:
To store, let the soup cool completely before transferring it to an airtight container in the fridge. To reheat, gently warm the soup on the stovetop over low heat to preserve its flavors.
Frequently Asked Questions:
- Can I use different types of mushrooms in this soup?
Yes, feel free to experiment with different mushroom varieties to suit your taste preferences. - Can I make this soup ahead of time?
Absolutely! This soup is perfect for meal prep and can be made ahead of time for quick and easy meals throughout the week. - Can I freeze this miso soup?
While you can freeze miso soup, the texture of the tofu may change slightly upon thawing. It’s best enjoyed fresh or stored in the fridge for a few days.
Conclusion:
Warm up with a bowl of this comforting gluten-free miso soup and enjoy the nourishing flavors of this classic Japanese dish. Don’t forget to share your feedback and tag us in your creations! Happy cooking!
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Gluten-Free Miso Soup
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Japanese
- Diet: Gluten Free
Description
This gluten-free miso soup is a comforting and flavorful dish, perfect for a light and satisfying meal. The combination of mushrooms, tofu, and seaweed creates a rich umami flavor that is sure to please your taste buds.
Ingredients
Main Ingredients:
- 6 cups water
- 1 tbsp gluten-free Dashi powder
- 6 oz mushrooms (Oyster, Enoki, or Shiitake)
- 3–4 tbsps white miso paste
- 1 cup firm silken tofu, cut into 1” squares
- 2 tbsps wakame seaweed, Nori also works here
Additional Ingredients:
- 1 bunch baby bok choy
- Sesame oil, for drizzling
Instructions
- Prepare the Broth: In a pot, bring water to a boil and add Dashi powder. Simmer for a few minutes.
- Add Ingredients: Add mushrooms, tofu, and seaweed to the broth. Simmer until mushrooms are tender.
- Season and Serve: Stir in miso paste, bok choy, and sesame oil. Simmer briefly before serving hot.
Notes
- You can customize this soup by adding other vegetables like carrots or spinach.
- Adjust the amount of miso paste to suit your taste preferences.
Nutrition
- Serving Size: 1 bowl
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 0 mg