Miso Soup (gf) Recipe

Prepare dashi

If using instant gluten-free dashi granules, dissolve according to package to make 6 cups of dashi. If making from scratch with kombu and katsuobushi (Ensure katsuobushi is gluten-free), soak a 4-inch piece of kombu in 6 cups cold water for 30 minutes, then gently bring to a near-simmer over medium heat. Remove kombu just before the water boils. Add katsuobushi, simmer briefly for 30 seconds, turn off heat and let steep 3–5 minutes, then strain to yield 6 cups.

Keep the dashi hot on low heat but do not boil once miso is added (boiling destroys delicate miso flavors and beneficial enzymes).

Dissolve miso

Place 1/4 cup warm dashi (or the 0.25 cup water listed) in a small bowl. Add the white miso paste (and light miso if using) and whisk until completely smooth to make a miso slurry. This prevents clumping when adding to the pot.

If using dried wakame, place 2 tsp in a small bowl, cover with warm water and let rehydrate 5 minutes, then drain and squeeze gently to remove excess water. Trim if pieces are large.

If using fresh shiitake, wipe caps with a damp cloth and slice thinly. If using frozen mushrooms, thaw and drain.

Bring the prepared dashi to a gentle simmer. Add the sliced shiitake mushrooms (if using) and simmer 3–4 minutes until tender.

Add tofu cubes gently to the pot and warm through for 1–2 minutes. Add rehydrated wakame and spinach (if using) and heat just until spinach wilts, about 30–60 seconds. Do not boil vigorously.

Remove a ladle (about 1 cup) of hot dashi from the pot into the bowl with the miso slurry and whisk to combine, then pour the combined miso back into the pot. Stir gently to distribute miso without breaking tofu. Do not let the soup boil after this step.

Taste and adjust seasoning: stir in 1 tsp tamari or coconut aminos if you want more umami/salt. Add 1/8 tsp white or black pepper if desired. For aroma, drizzle 1/4 tsp toasted sesame oil per pot (optional).

Ladle soup into bowls and garnish each with a sprinkle of thinly sliced green onions. Serve immediately.