Easy Miso Soup (Gluten Free)
A Warm Bowl of Comfort Awaits!
Ever fancied a warm bowl of miso soup that fills your kitchen with a heavenly aroma? This Easy Miso Soup (Gluten Free) is creamy, satisfying, and comes together in just a few minutes. It’s the kind of cozy dish that makes you feel wrapped in a warm blanket, even if you’re just in your kitchen wearing pajamas. Who can resist? 😊
Why Make This Recipe
You’ll love this soup for a whole bunch of reasons!
- Quick to Prepare: In under 15 minutes, you’ll have a steaming bowl of deliciousness. Perfect for those busy weeknights.
- Minimal Cleanup: One pot, folks! No one likes to do dishes, and this recipe keeps it simple.
- Family-Friendly: Packed with flavor yet gentle enough for those picky eaters. Everyone wins!
Ingredients
You don’t need fancy stuff — just these basics! Here’s what you’ll need:
- 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; regular miso works too!)
- 1 stalk green onion (thinly sliced, optional)
Directions
Let’s get cooking with these easy steps:
- Heat the Water: Bring the water to a boil in a pot.
- Add the Goodies: Stir in the hondashi powder, wakame seaweed, and tofu cubes.
- Simmer Away: Bring the soup back to a boil, then reduce the heat to a high simmer. Let it bubble away for about 3 minutes, or until the wakame seaweed rehydrates like magic.
- Dissolve the Miso: Turn off the heat and use a strainer to dissolve the miso paste into the soup. (If you don’t have a strainer, just scoop a bit of soup into a separate bowl to mix the miso, then stir it back into the pot).
- Finishing Touch: Add the sliced green onions and serve hot. Enjoy!
How to Make Easy Miso Soup (Gluten Free) at a Glance
Making Easy Miso Soup is as simple as 1-2-3! First, heat and mix the base. Second, let it simmer. Third, dissolve the miso, add green onions, and serve!
Pro Tip: Don’t skip on dissolving the miso properly — it makes a world of difference in your soup’s texture!
How to Serve Easy Miso Soup (Gluten Free)
Serve your Easy Miso Soup in a cheerful bowl and bask in the golden, soothing colors. Pair it with crispy tempura or a vibrant salad for a delightful contrast of textures. Picture the crunch of fresh veggies paired with the warm, savory broth; it’s hard not to take a second helping.
How to Store Easy Miso Soup (Gluten Free)
Leftover miso soup? No problem! It keeps well in the fridge for about 3-4 days.
Reheating tip: Warm it gently on the stove. Avoid boiling to keep that lovely flavor intact. You can also batch-cook this and freeze portions — just thaw before enjoying!
Tips to Make Easy Miso Soup (Gluten Free)
Here are some helpful shortcuts and tricks:
- Timing is Everything: Only add the miso after you turn off the heat; this keeps the probiotics alive!
- Texture Tweaks: If you like a creamier soup, blend it for a silky finish.
- Swaps: Don’t have tofu? Try adding hearty mushrooms or even some quick-cooking veggies for variety.
Variations
Feel like changing it up? No problem!
- Try adding spicy kimchi for a kick.
- Toss in extra veggies like bok choy or spinach for color and nutrition.
- For a vegan twist, stick with the gluten-free miso and ditch the hondashi powder!
FAQs
Can I make this soup ahead of time?
Yes, you can prep the soup and store it in the fridge. Just wait to add the miso until you’re ready to serve.
What if I can’t find hondashi powder?
You can substitute with a light vegetable broth or simply skip it altogether; the miso paste will still provide flavor.
How long does this soup last in the freezer?
It keeps well for about 2-3 months — just remember the freshness depends on what you add to it!
📌 Pin this recipe for your next cozy dinner night!
Easy Miso Soup
Ingredients
Method
- Bring the water to a boil in a pot.
- Stir in the hondashi powder, wakame seaweed, and tofu cubes.
- Bring the soup back to a boil, then reduce the heat to a high simmer. Let it bubble away for about 3 minutes, or until the wakame seaweed rehydrates.
- Turn off the heat and use a strainer to dissolve the miso paste into the soup.
- Add the sliced green onions and serve hot.
