Miso Soup (Gluten-Free) Recipe
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This authentic gluten-free miso soup recipe is a comforting Japanese classic made with a savory bonito dashi broth, miso paste, silken tofu, wakame seaweed, daikon radish, and enoki mushrooms. It’s naturally gluten-free and can be made vegan by substituting konbu dashi for bonito. Ready in just 20 minutes, this flavorful soup is perfect as a light appetizer or a soothing meal.
Ingredients
Instructions
In a medium 3-quart (3-liter) saucepan, place 8 cups of water and 2 tablespoons of bonito dashi granules. Bring the mixture to a simmer, just before boiling, then reduce the heat to medium to maintain a gentle simmer.
Put 6 tablespoons of gluten-free miso paste into a small strainer and lower it into the simmering broth until submerged. Stir the miso paste with chopsticks or a small whisk until fully dissolved. Alternatively, you can whisk the miso directly into the broth until smooth.
While the broth simmers and miso dissolves, drain and cut the silken tofu into 1-inch cubes. Thinly slice the scallion, peel and thinly slice the daikon radish, and trim the enoki mushrooms if using.
Increase the heat to medium and immediately add the silken tofu cubes, ¼ cup dried wakame, sliced daikon radish, and enoki mushrooms into the pot. Simmer gently until the daikon becomes translucent, about 10 minutes, allowing flavors to meld.
Ladle the hot miso soup into individual bowls and garnish each serving with the thinly sliced scallions. Serve immediately for best taste and texture.
