Traditional miso contains barley, a gluten-containing grain. However, there are some companies, such as Great Eastern Sun which make miso from alternate ingredients such as soy, chickpeas, and rice (their misos are also certified organic and kosher). Additionally, as miso soup is usually made using a fish broth, using a vegetable broth in its place, makes the soup an option for vegetarian/vegan diners and those with fish allergies.
This is a delicious gfcf, gluten free, family-friendly recipe! It is also (if you double check ingredients!) a wheat free, dairy free, egg free, tree nut free, peanut free, fish free, shellfish free, and vegan/vegetarian recipe.
This is my adaptation of a couple easy miso soup recipes I’ve found.
- 6 cups vegetable stock (you can make some quickly)
- 1/4 cup dried wakame (sea vegetable)
- 1/2 lb firm or extra-firm tofu, cut into half-inch cubes (1/2 lb = 8 oz = 1 package)
- 4 TBS red Miso
- optional: 2 scallions, sliced into rings (white and light green parts only)
Make a quick batch of vegetable stock. In a medium pot, bring 7 cups of water to a boil with 2 cloves garlic, 3 baby carrots, and 3 leafy pieces of celery.
Turn heat down to low and let simmer for 20+ minutes. Strain the vegetables out of the broth, then measure 6 cups of broth for the miso soup.
Reuse the medium pot and bring the vegetable stock to a simmer.
Add the diced tofu and wakame, and simmer for about 3 minutes. Remove from heat.
Remove 1/3 cup broth from the soup, and dissolve the miso in the stock. Once the miso is well mixed in with the broth, add to the soup.
Garnish with scallion rings and serve.
This is lovely served with a salad and sushi, but is also wonderful served with grilled tuna and Asian Rice Salad.