How to Make Gluten Free Miso Soup

November 19, 2008

If you have to follow a gluten free diet, Japanese food is surprisingly great for this. Apart from soy sauce, many Japanese foods are already gluten free, just make sure you ask your chef to be extra careful to avoid contamination.

Miso soup is a delicious, traditional Japanese dish which can very easily be made gluten free, and vegan, if you so wish. We have plenty of gluten free ingredients at Sushi Sushi, so you should be able to source the ingredients with us no problem!

Just make sure you carefully follow this recipe so you don't accidentally buy an ingredient which can aggravate gluten intolerance. 

You Will Need

  • 3 Tbsp Sesame Oil
  • 1 Cubed Small Aubergine
  • 1/4 Cup Tamari
  • 5 Slice Shiitake Mushrooms
  • 1 Tsp Ginger Paste
  • 1.5 Litres of Water
  • 1/3 Cup Miso Paste (Most miso pastes are gluten free, just double check the ingredients for wheat, barley and rye.)
  • 2 Tsp Garlic Paste
  • Sesame Seeds
  • 2 Tbsp Gluten Free Soy Sauce


  • Start by chopping all the veggies into thin slices. Thinner helps the veggies cook better in the miso broth.
  • Heat a little sesame oil in a frying pan and fry the aubergine for about 2 minutes on each side, until brown.
  • Mix in the tamari sauce and take off the heat. 
  • Now take a soup saucepan and fry the mushrooms in the remaining sesame oil, with the ginger and garlic paste.
  • When brown, add the water and the miso paste. Stir well to dissolve.
  • Simmer for 5 minutes then add the fried aubergine and tamari.
  • Take off the heat and  serve, with a sprinkling of sesame seeds!


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