Gluten-Free Miso Soup with Tofu
Experience the soothing flavors of this Gluten-Free Miso Soup with Tofu, a comforting Japanese classic perfect for both quick weeknight dinners and light, healthy lunches. This recipe combines the umami depth of gluten-free miso paste and a choice of traditional bonito dashi or a vegetarian-friendly mushroom broth for a customizable base. Silky firm tofu cubes, tender wakame seaweed, and a hint of gluten-free soy sauce (tamari) create a harmonious balance of textures and flavors. Topped with fresh, vibrant green onions, this easy-to-make soup is ready in just 25 minutes and caters perfectly to gluten-free diets. Whether you're craving a bowl of warmth or looking for a simple yet nourishing dish, this miso soup delivers on both flavor and nutrition.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Ingredients
- 3 tablespoons Gluten-free miso paste
- 200 grams Firm tofu
- 10 grams Bonito flakes (katsuobushi) or mushroom dashi granules for vegetarian version
- 4 cups Water
- 2 stalks Green onions
- 1 tablespoon Wakame seaweed
- 1 tablespoon Gluten-free soy sauce (tamari)
Directions
Step 1
1. Start by preparing the tofu: Drain the tofu and wrap it in a clean kitchen towel or paper towels to remove excess moisture. Let it sit for about 5 minutes, then cut it into 1-cm cubes.
Step 2
2. Rehydrate the wakame seaweed by soaking it in a small bowl with water for about 5 minutes until it expands. Drain and set aside.
Step 3
3. Slice the green onions thinly and set them aside for garnish.
Step 4
4. In a medium-sized pot, add the 4 cups of water and bring it to a gentle boil over medium heat. Once boiling, reduce the heat to low.
Step 5
5. If using bonito flakes for the dashi broth, place the flakes in a piece of cheesecloth or a fine mesh strainer and steep them in the pot of hot water for about 5 minutes, then discard the flakes. If using mushroom dashi granules for a vegetarian version, dissolve them directly in the hot water according to package instructions.
Step 6
6. Reduce heat to simmer. Take a small amount of the hot dashi broth and place it in a separate bowl. Add the gluten-free miso paste to this bowl and mix well until the paste is completely dissolved.
Step 7
7. Pour the dissolved miso mixture back into the pot. Add the tamari (gluten-free soy sauce) and stir gently to combine.
Step 8
8. Add the cubed tofu and soaked wakame seaweed to the pot. Allow them to warm through for about 2-3 minutes without bringing the soup to a boil.
Step 9
9. Taste the soup and adjust seasoning if needed by adding more miso paste or tamari.
Step 10
10. Once everything is heated, remove the pot from the heat and serve immediately.
Step 11
11. Garnish each bowl with the sliced green onions before serving.
Step 12
12. Enjoy your soothing and flavorful gluten-free miso soup!
Nutrition Facts
| Serving size | 1264 grams (1264.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 328 |
| Total Fat 13.00g | 17% |
| Saturated Fat 1.80g | 9% |
| Polyunsaturated Fat 0.00g | |
| Cholesterol 0mg | 0% |
| Sodium 3549mg | 154% |
| Total Carbohydrate 23.40g | 9% |
| Dietary Fiber 4.60g | 16% |
| Total Sugars 7.60g | |
| Protein 38.20g | 76% |
| Vitamin D 0IU | 0% |
| Calcium 421mg | 32% |
| Iron 5mg | 25% |
| Potassium 633mg | 13% |
Source of Calories