Simple Miso Soup
Silky miso broth with cubes of soft tofu—a warm, savory cup that goes down easy when solid food feels hard. Ready in 15 minutes with ingredients that won't upset a sensitive gut.
Simple Miso Soup
Silky miso broth with cubes of soft tofu—a warm, savory cup that goes down easy when solid food feels hard. Ready in 15 minutes with ingredients that won't upset a sensitive gut.
Ingredients
- Low FODMAP
- Low FODMAP
- Moderate FODMAP
- Low FODMAP
- Low FODMAP
Instructions
Heat water in a small pot over medium-high heat until it reaches a gentle simmer, with small bubbles rising to the surface.
Equipment: small potReduce heat to low—the water should barely move, not boil.
Tip: Boiling miso kills beneficial probiotics and makes it taste bitter. Keep the temperature low.Place miso paste in a small bowl.
Equipment: small bowlLadle 1/4 cup of the warm water into the bowl with the miso.
Equipment: ladleWhisk until the miso paste is completely dissolved and the mixture is smooth with no lumps.
Equipment: whiskPour the miso mixture back into the pot, stirring gently to combine.
Add tofu cubes and let them warm through for 2-3 minutes, until heated but not boiling.
Tip: Handle tofu gently—silken tofu breaks apart easilyLadle the soup into bowls, distributing tofu evenly.
Equipment: ladle, bowlsTop with sliced green onion and a light drizzle of sesame oil if using.
Serve immediately while the soup is still warm and fragrant.
Notes
Storage
Best consumed immediately. If you must store, refrigerate broth and tofu separately in airtight containers for up to 2 days. Reheat gently without boiling and whisk to recombine.
Never boil miso
Temperatures above 160°F (71°C) kill the beneficial probiotic bacteria in miso and can make it taste bitter. Always add miso after removing from heat or on very low heat.
Miso types
White (shiro) miso is mildest and slightly sweet—best for sensitive stomachs. Red (aka) miso is stronger, saltier, and more fermented. Start with white if you're unsure.
Gluten-free miso
Some miso contains barley. Look for rice-based (kome) or chickpea miso labeled gluten-free if you have celiac disease or gluten sensitivity.
Low-FODMAP swap
Use firm tofu (up to 170g is low FODMAP) instead of silken tofu. Firm tofu is pressed and drained, so FODMAPs leach into the discarded water. Silken tofu retains more water and is high FODMAP above 40g per serving.
Tofu optional
Skip the tofu entirely for a lighter broth, or add cooked chicken for extra protein if you tolerate it.
Green onion
Only use the green parts—white bulbs are high FODMAP. Slice thinly for visual appeal and mild onion flavor.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
