Disclaimer: When we say Gluten Free here, we mean there are no gluten containing ingredients in the recipe, however some ingredients may be manufactured in facilities that also process gluten containing foods. If you are cooking for someone with Celiac disease, please purchase only GF certified ingredients.
You can buy GF miso!! Miso is a mix of beans and starch – read the ingredients to find a GF option. Easy-peasy. This soup is great for cool evenings in the spring and fall. It’s not as heavy as other soup/stews we cook, yet incredibly satisfying. Despite being low salt – the seaweed provides an element of flavor similar to salt, and can really help out when those salty cravings hit.
- kitchen knife
- stock pot
- wooden spoon
- 4 cups water
- 2 Tbs. miso (gluten-free, low sodium)
- 1 Tbs. garlic powder
- 1 sheet nori or other seaweed, diced
- 1 bunch green onions, chopped
- 1 pkg extra firm tofu, pressed
- 1 bunch kale, chopped
Pour the water into the stock pot. Add the miso and mush against side of stock pot until dissolved. Add garlic powder, cut nori/seaweed and chopped green onions. Stir and set aside. Chop tofu, then kale. Add to stock pot, bring to simmer on medium heat, reduce heat to maintain simmer for 15 minutes.
- leftover rice
- green sprouts
- bean sprouts
- bulb onion
- red pepper flakes
- hot mustard