Avoiding Soy + Soy Free Miso Soup Recipe

I’m a member of a Facebook group for people who have corn allergies. In the group, people pose questions about products that they think might contain corn, pictures of their skin reactions to corn, etc. I once posted a question to the group asking about using Vitamin E oil on my skin and if it comes from corn since I was getting bumps around my eyes and wasn’t sure why. The unanimous answer was that it usually doesn’t come from corn but from soy!

Soy, like corn, is in a lot of products ranging from food to cosmetics. Soy sauce, miso, and edamame are all items that are out of the question for people who have a soy allergy.  But I love the salty flavor of miso soup and the crunch of edamame served as an appetizer at Japanese restaurants.

Soy flavor is a staple in my household, so I wanted to see if I could recreate the flavor without using a lot of salt in its place. After experimenting with a few different recipes and ingredients, I was able to come up with a miso soup, without the miso. The best compliment I received was when my husband said it was good miso without knowing that it was sans miso.

For those of you who have a soy allergy, what are some steps that you take to avoid soy? Please share with us as you recreate this Soy Free Miso Soup.

 

Soy Free Miso Soup
 
Prep time
Cook time
Total time
 
Soy is a hard ingredient to avoid, but this recipe gives you the taste of miso soup without any of the soy.
Author:
Recipe type: Soup
Serves: 1 Serving
Ingredients
  • 3 Tablespoons Organic Raw Feta Cheese
  • 1 Clove Black Garlic (Minced)
  • 2 Teaspoons Sea Salt
  • 1 Pinch Lemon Zest
  • 1 ½ Cup hot water
  • chopped red onions (optional)
  • sliced jalapenos (optional)
Instructions
  1. Place Feta, Garlic, Lemon Zest in a bowl
  2. Pour 1 C. hot water over ingredients and whisk together
  3. Add Salt
  4. Whisk
  5. Let sit for 5 minutes
  6. Strain ingredients into a separate bowl and add remaining hot water
  7. Add onions and jalapenos to the soup and Enjoy!

 

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By | 2015-06-03T18:59:50+00:00 June 3rd, 2015|Categories: Corn Free, Gluten Free, Recipes|Tags: |0 Comments

About the Author:

At Mary Lee Kitchen, we believe that what we eat matters. Each of us has the right to know what is in our food. Over the years the food industry has negatively impacted our health and well being. This has caused the rise of food allergies, food sensitivities, rise in child obesity- which are just a few of the harmful side effects of the food manufactures created. It is time for us to implement change. I am a food artisan that creates allergy free products that are made in a sustainable way. Through my own experience with rare food allergies, I have learned how to cook in a way that is inclusive for all diets. Through food education, recipes, and products I support the gathering of all people around the kitchen table.

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