Japanese Snack: Gluten-Free Miso Soup with Tofu Puffs & Vegetables
A flavorful japanese snack perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 2 cups dashi broth (gluten
- free) 1/4 cup white miso paste (gluten
- free) 8 oz firm tofu, cubed 1/2 cup assorted vegetables (e.g., mushrooms, carrots, green onions, and zucchini), sliced 2 tbsp soy sauce (gluten
- free) 2 tsp mirin Salt, to taste
Instructions
- In a medium pot, combine the dashi broth, miso paste, soy sauce, and mirin. Bring the mixture to a simmer over low heat, stirring occasionally to dissolve the miso paste.
- Add the cubed tofu and sliced vegetables to the pot. Cook for 5 minutes or until the vegetables are tender crisp.
- Taste the soup and adjust the saltiness if needed. Serve hot in two bowls, garnishing each with a sprig of fresh herbs, such as cilantro or parsley.
Chef’s Insight
The combination of flavors and textures in this gluten-free miso soup creates an experience that transcends its simplicity. It's a perfect example of Japanese cuisine's harmony of contrasting elements.
Notes
Use a gluten-free miso paste to ensure this dish is truly gluten-free.