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Easy Gluten-Free Miso Soup

Light and comforting homemade miso soup made with gluten-free miso paste, tofu, and seaweed.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 bowls
Course: Soup, Starter
Cuisine: Asian, Japanese
Calories: 90
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 4 cups water
  • 1 sheet dried wakame seaweed
  • 0.5 cup firm tofu cubed
  • 2 tbsp gluten-free miso paste
  • 1 clove garlic minced, optional
  • 0.5 tsp ginger grated, optional
  • 2 tbsp green onions sliced

Equipment

  • Saucepan
  • Small bowl
  • Whisk

Method
 

  1. Simmer water gently in a saucepan.
  2. Add wakame and allow to rehydrate.
  3. Add tofu and warm gently.
  4. Whisk miso paste with hot broth until smooth.
  5. Stir miso into soup and remove from heat.
  6. Garnish with green onions and serve.

Notes

Do not boil after adding miso to preserve flavor and probiotics.