Gluten-Free Miso Soup Recipe

Ingredients

• 6 cups water
• 1 tbsp gluten-free Dashi powder
• 6 oz mushrooms (Oyster, Enoki, or Shiitake)
• 1 bunch baby bok choy
• 1 cup firm silken tofu, cut into 1” squares
• 2 tbsps wakame seaweed (Nori can also be used)
• 3-4 tbsps white miso paste
• Sesame oil, for drizzling

Instructions

1. 1

   Prepare the Dashi Broth: In a medium pot, bring 6 cups of water to a gentle simmer. Sprinkle in 1 tablespoon of gluten-free Dashi powder and stir until fully dissolved to create a flavorful broth base.

2. 2

   Add the Mushrooms and Bok Choy: Clean and slice the mushrooms if needed. Add the 6 oz of mushrooms and the whole baby bok choy to the simmering broth. Cook for about 5 minutes until the mushrooms are tender and bok choy is slightly wilted.

3. 3

   Incorporate Wakame Seaweed: Add 2 tablespoons of wakame seaweed (pre-soaked if dried) into the broth. Let it hydrate and soften for about 2-3 minutes, stirring gently.

4. 4

   Add the Tofu: Carefully add 1 cup of firm silken tofu cut into 1-inch squares to the pot. Simmer gently for another 3-4 minutes to warm the tofu without breaking it apart.

5. 5

   Mix in the Miso Paste: In a small bowl, ladle a cup of warm broth and whisk in 3 to 4 tablespoons of white miso paste until fully dissolved. Pour this miso mixture back into the pot, stirring gently to combine. Avoid boiling the soup after adding miso to preserve its delicate flavors and beneficial probiotics.

6. 6

   Finish and Serve: Turn off the heat and drizzle a small amount of sesame oil over the soup for added aroma and richness. Ladle into bowls and serve hot.