Description
This comforting Gluten-Free Miso Soup features a flavorful broth made with gluten-free dashi powder and white miso paste, complemented by a medley of mushrooms, silken tofu, wakame seaweed, and tender baby bok choy. It’s a nourishing, savory soup perfect for a light meal or starter, offering rich umami flavors while being suitable for gluten-intolerant diets.
Ingredients
Scale
Broth
- 6 cups water
- 1 tbsp gluten-free dashi powder
- 3–4 tbsp white miso paste
Main Ingredients
- 6 oz mushrooms (Oyster, Enoki, or Shiitake)
- 1 cup firm silken tofu, cut into 1-inch squares
- 2 tbsp wakame seaweed (Nori can be substituted)
- 1 bunch baby bok choy
Finishing
- Sesame oil, for drizzling
Instructions
- Prepare the broth: In a large pot, bring 6 cups of water to a simmer. Stir in 1 tablespoon of gluten-free dashi powder until fully dissolved to create a savory base.
- Add mushrooms and seaweed: Add 6 ounces of your choice of mushrooms (Oyster, Enoki, or Shiitake) and 2 tablespoons of wakame seaweed to the broth. Simmer gently for about 5 minutes, allowing the flavors to infuse and mushrooms to soften.
- Incorporate miso paste: Reduce the heat so the broth is no longer boiling to preserve the probiotics in the miso. In a small bowl, ladle some of the hot broth and whisk in 3 to 4 tablespoons of white miso paste until smooth. Then gradually stir this mixture back into the pot, ensuring it’s well combined without boiling the soup.
- Add tofu and bok choy: Gently stir in 1 cup of firm silken tofu cut into 1-inch squares and a bunch of baby bok choy. Simmer for another 2-3 minutes until the bok choy is just tender but still vibrant green.
- Final touch and serve: Remove the pot from heat and drizzle a small amount of sesame oil over the soup for a fragrant finish. Serve immediately while hot, enjoying the balanced umami and fresh greens.
Notes
- Ensure the dashi powder is certified gluten-free to keep the soup suitable for gluten-intolerant diets.
- Do not boil the soup after adding miso paste to preserve its delicate flavors and nutritional benefits.
- Miso paste quantity can be adjusted to taste; start with 3 tablespoons and increase if desired.
- Use fresh mushrooms and bok choy for the best texture and flavor profile.
- Sesame oil is optional but highly recommended for added aroma and depth.
Keywords: miso soup, gluten-free soup, Japanese soup, tofu soup, mushroom soup, healthy soup, wakame seaweed, baby bok choy