Gluten-Free Miso Soup with Tofu
By the Gluten Free Recipes team ·
This comforting gluten-free miso soup offers a savory, umami-rich broth with tender cubes of tofu and a medley of fresh vegetables. It's a light yet satisfying meal, perfect for a quick lunch or a warming starter.
At a glance: This easy soups and stews recipe yields 4 servings in about 45 minutes (15 min prep, 30 min cook). It uses 9 ingredients — including certified gluten-free vegetable stock, firm or extra-firm tofu, diced vegetables — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Miso Soup with Tofu: When preparing this soups and stews recipe, exercise caution with miso paste and stock, as these can sometimes be processed in facilities or contain ingredients derived from gluten-containing grains. Always check for a certified gluten-free label on all packaged items In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Miso paste can be barley-based (mugi miso) — use only rice or soy miso labelled certified gluten-free. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Miso Soup with Tofu: This recipe relies on certified gluten-free stock and tamari, ensuring no gluten-containing grains are present. Miso paste is also verified for gluten-free status.
Ingredients
- 6 cups certified gluten-free vegetable stock
- 14 oz firm or extra-firm tofu, pressed and cubed
- 2 cups diced vegetables (e.g., bok choy, mushrooms, carrots, scallions)
- 2 cloves garlic, minced
- 4 tbsp white or red miso paste
- 1 tbsp sesame oil
- 1 tsp fresh ginger, grated
- 1 tbsp tamari or certified gluten-free soy sauce
- Optional: pinch of red pepper flakes
Instructions
- 1
In a large pot or Dutch oven, heat the sesame oil over medium heat until shimmering. Add the minced garlic and grated ginger, sautéing until fragrant, about 1-2 minutes, being careful not to burn them.
- 2
Add the cubed, pressed tofu to the pot and gently stir-fry for 5-7 minutes, allowing it to develop a light golden-brown color on a few sides. This step helps the tofu hold its shape in the soup.
- 3
Pour in the certified gluten-free vegetable stock and bring the mixture to a gentle simmer. Add your chosen diced vegetables, such as bok choy and mushrooms, and cook for about 8-10 minutes, or until the vegetables are tender-crisp.
- 4
In a small bowl, whisk together the miso paste and a ladleful of the hot stock until smooth and fully combined. This prevents the miso from clumping when added to the main pot. Stir this miso mixture back into the soup along with the tamari or gluten-free soy sauce and optional red pepper flakes.
- 5
Gently heat the soup for another 2-3 minutes, ensuring it does not boil after the miso has been added, as this can diminish its flavor and beneficial properties. Taste and adjust seasoning if needed, then serve immediately, garnished with fresh scallions if desired.
Nutrition (per serving)
Tips & Notes
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Ground ginger is more concentrated than fresh (use 1/4 tsp ground per 1 tsp fresh).
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