This simple miso soup uses a short list of ingredients and takes minutes to make. It warms the body and makes a light, healthy starter or snack. The recipe stays gluten free when you use gluten free miso and hondashi.
why make this recipe
You can make this soup fast with pantry staples. It tastes fresh, feels soothing, and works for busy weeknights. It also pairs well with a light salad or a simple rice dish for a full meal.
how to make Easy Miso Soup (Gluten Free)
Ingredients :
4 cups water, 1 teaspoon hondashi powder, ¼ cup wakame seaweed (cut or broken into smaller ½ inch pieces), 8 ounces tofu (drained and cut into ½ inch cubes or smaller), 4 tablespoons gluten free miso paste (white, yellow, or red miso (You can also use regular, not gluten free miso paste as well)), 1 stalk green onion (thinly sliced (optional))
Directions :
Heat the water to a boil and add the hondashi powder, wakame seaweed, and tofu cubes., Bring the soup back up to a boil, then reduce the heat to a high simmer. Let the soup simmer for about 3 minutes or until the wakame seaweed is rehydrated., Turn off the heat and use a strainer to dissolve the miso paste into the soup.If you don’t have a strainer, you can scoop out a small amount of soup to dissolve the miso paste, then add it back into the soup., Add the sliced green onions and serve the miso soup while hot and enjoy!
how to serve Easy Miso Soup (Gluten Free)
Serve this miso soup hot in small bowls. It makes a light starter before a main dish. Try it with a simple salad, or serve it alongside fried rice. For a quick salad idea, see this high-protein chicken salad. For a heartier pairing, try a rice dish like crispy garlic chicken fried rice.
how to store Easy Miso Soup (Gluten Free)
Let the soup cool to room temperature within two hours. Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove; do not boil after adding miso to keep the flavor and beneficial enzymes.
tips to make Easy Miso Soup (Gluten Free)
- Use gluten free miso and check hondashi if you need a gluten free label.
- Cut tofu into small cubes so it heats evenly.
- Do not boil the soup after adding miso. Turn off the heat and stir the miso in to keep the best taste.
- If you like more flavor, add a few thin slices of fresh ginger while simmering, then remove before serving.
variation (if any)
- Add thinly sliced shiitake mushrooms and simmer for an extra two minutes for an earthy flavor.
- Swap wakame for baby spinach for a different texture.
- Use different miso types (white, yellow, or red) to change the depth of flavor.
FAQs
Q: Can I use regular miso if I do not need gluten free?
A: Yes. Regular miso will work and give similar flavor. If you must avoid gluten, use a certified gluten free miso.
Q: How do I know when wakame is ready?
A: Wakame is ready when it rehydrates and looks soft, about 2–3 minutes after simmering.
Q: Can I freeze miso soup?
A: You can freeze it, but tofu texture may change. Freeze in airtight containers for up to 1 month and thaw in the fridge before reheating gently.
Q: Do I need to dissolve miso in a strainer?
A: A strainer helps break up the paste. If you do not have one, scoop some hot broth, dissolve the miso in a cup, then stir it back into the pot.
Q: Is hondashi required?
A: Hondashi adds umami and traditional flavor, but you can use a light vegetable or fish stock instead.
Easy Miso Soup
Ingredients
Main Ingredients
- 4 cups water
- 1 teaspoon hondashi powder
- ¼ cup wakame seaweed (cut or broken into smaller ½ inch pieces)
- 8 ounces tofu (drained and cut into ½ inch cubes or smaller)
- 4 tablespoons gluten free miso paste (white, yellow, or red) Regular miso can be used if gluten is not a concern.
- 1 stalk green onion (thinly sliced, optional)
Instructions
Preparation
- Heat the water to a boil and add the hondashi powder, wakame seaweed, and tofu cubes.
- Bring the soup back up to a boil, then reduce the heat to a high simmer. Let the soup simmer for about 3 minutes or until the wakame seaweed is rehydrated.
- Turn off the heat and use a strainer to dissolve the miso paste into the soup. If you don't have a strainer, you can scoop out a small amount of soup to dissolve the miso paste, then add it back into the soup.
- Add the sliced green onions and serve the miso soup while hot and enjoy!