ramyaramesh3007Grab your miso, tofu and ginger to make this super easy comforting homemade 10-minute miso soup. Vegan AND gluten free!
Feeling under the weather? Have miso soup. Feeling a simple lunch? Have miso soup with rice. Craving a snack? Have miso soup. Miso soup is by far the easiest dish to make but also very hard to go wrong with it.
Here, I use red miso paste that is organic, vegan and gluten free along with silken tofu for a boost of protein. A disclaimer that this recipe is not an authentic miso soup recipe, but rather a jazzed up version of it for more flavour and gut-healing properties.
Ingredients You Need
- Quality miso paste – I used red miso but you can use any miso paste that is of good quality.
- Seasoning – In authentic miso soup recipes, kombu dashi or kelp is added for that umami flavour but to make it more pantry friendly and accessible, I use nori sheets in this recipe.
- Type of tofu – soft, silken tofu will be the best for miso soup.
- Additions – I added minced ginger for that kick and brown button mushrooms to add some vegetables. It makes a perfectly balanced meal.
It’s important to note that you should NOT boil miso! Boiling miso causes it to lose its aroma and nutritional benefits. This recipe is 100% gluten free!
10-min Miso Soup with Tofu
Grab your miso, tofu and ginger to make this super easy comforting homemade 10-minute miso soup.
Servings: 2
Ingredients
- 150 g silken tofu
- 1 tbsp miso paste
- 1 tsp minced ginger
- 4-5 slices nori (seaweed)
- 1 tsp sesame oil
- 2 cups water
- salt
- spring onions
- 1 cup brown mushrooms (optional)
Instructions
- Dice up your tofu and mushrooms into cubes.
- Add sesame oil to a pan and saute ginger. Add mushrooms and saute until they are cooked.
- Then add 2 cups of water and nori sheets. Bring to a boil. Add salt and bring down the heat to a low flame.
- Use a strainer to gently combine the miso paste into the soup. Take off immediately.
- Serve with spring onions.