Archive for the ‘Soup’ Category

This is miso soup made with ingredients any self-respecting foodie is likely to have on hand:  toasted nori sushi wrappers, fish sauce, and white miso.  Gluten -Free Miso Soup

Miso is not usually gluten-free, because it’s made with fermented barley and soybeans.  However, white miso, which is just made with soybeans, is safe.   (more…)

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This is not an inexpensive recipe.  It’s one of those things I did, because you can’t get this, unless you make it yourself, with gluten-free soy sauce.  It’s

Hot and Sour Soup.

Hot and Sour Soup.

not actually that labor-intensive, so it’s well worth the effort.


3/4 cup of dried wood ears, or about 1 ounce

a few tablespoons of corn, canola or soy oil, enough to cover the bottom of the soup pot

1/4 cup gluten-free soy sauce

1/4 cup rice vinegar

1 tablespoon sriracha (Red chili paste of any kind will probably do. I’m not sure if sriracha is gluten-free, but it’s all they make in a sriracha plant, so it’s probably safe.)

1 teaspoon sugar

pinch of salt

3 or 4 two inch pieces of ginger (more…)

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Most canned cream of mushroom has wheat flour in it. You can make your own at home really easily–and it can be lactose and corn-free as well.Image


Eight ounces of fresh mushrooms (more…)

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I’ve been really busy doing fun things like the Austin Celtic Festival, and I’ m feeling guilty about neglecting my cooking and my cooking blog, so this morning, after checking into work for a few hours, I cleaned out parts of the refrigerator, and decided to make crock pot red lentil soup with what I scavenged in the attempt.  This is my atonement for wasting some perfectly good food–just cut off the bad parts and save what you can.  You’ll feel much better about yourself.


1 tsp fresh grated ginger

1 tsp turmeric (more…)

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Faux Pho

In life, as in cooking, it’s good to work with what you have.  In this instance, that means Pho.  Pho is a Vietnamese rice noodle soup that involves lots of spices, ingredients and time.  Thankfully, being gluten-free makes you a bit of a fearless eater, so I’ve eaten this in divey restaurants where the ingredients were, shall we say, “varied.” (more…)

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I decided to make bannocks, or Scottish oat cakes and Cockaleekie Soup, because I have a cold and I wanted chicken soup, but not the traditional chicken soup.  This is a fairly time-intensive recipe, the sort of thing you should probably only make when you’re home with a cold.

Historically, this is part of a Burns supper, which is a dinner held to commemorate the life of Robert Burns, who was a Scottish poet who lived 1759-1796.  It ‘s like a big party;  online descriptions have scripts with multiple exhortations like, “Not too insulting.”  Burns suppers also usually involve Haggis, which I have no intent of attempting.


Bannocks are an exercise in becoming Zen.  They taste fantastic, but because oats dry fast, and they crumble, not every oatcake will come out whole;  they also dry fast enough that it is hard to know how long to cook them.  If they start to smell even remotely burned, it’s time to flip the entire kit and caboodle, regardless of whether or not you’re sure it will stick together.  Like I said, it’s very zen.  Let it go.


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