125 Gluten-Free Vegetarian Recipes by Carol Fenster Ph.D

Author:Carol Fenster, Ph.D. [Carol Fenster, Ph.D.]
Language: eng
Format: epub
Publisher: Penguin Group US
Published: 2011-05-26T17:00:00+00:00

Miso Soup with Wakame

Miso is made from fermented soybeans, but be sure to check the label since some brands may contain wheat or barley. Wakame is dried seaweed. Together, they create umami, sometimes called the fifth taste in Japan (the others are sweet, salty, sour, and bitter). This soup is perfect for an Asian meal. SERVES 4 (MAKES ABOUT 6 CUPS)

1 tablespoon toasted sesame oil

4 green onions, white part only, reserve

green tops

2 teaspoons ginger, minced

2 garlic cloves, minced

4 cups water

½ cup dried wakame, chopped

2 ounces dried shiitake mushrooms

¼ cup GF light miso

4 ounces extra-firm tofu, cut in ½-inch cubes

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