Miso soup – gluten free recipe

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Coeliac problems solved. Coeliac life is not hard when you know how. We are going to show you how to eat gluten-free!

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There is no food that fits more perfectly than a cup of miso soup.

Ingredients:
2 tbsp sesame oil
1 cup brown shimeji mushroom
3 slices fresh ginger
1 pcs garlic
2 tbsp soy sauce
5 cups fish stock
3 pcs kombu
1 cup cubbed silken tofu
Dried nori or wakame seaweed
3 tbsp miso paste
Pinch of sesame seeds

Method:

At first heat a pan and add sesame oil.

Put on brown shimeji mushrooms and sauté for 5 minutes, if needed add more sesame oil.

Than add ginger, garlic, soy sauce, fish stock and kombu.

Cook for 15 minutes.

Remove ginger and kombu.

Add to the pan cubbed silken tofu and wakame seaweed. Simmer for 1 minute.

Add miso paste. Mix it together. After this is soup done, dont bring it to boil.

Ready to serve. Grateful with pinch of sesame seeds.

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