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.
- 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)
- Place Feta, Garlic, Lemon Zest in a bowl
- Pour 1 C. hot water over ingredients and whisk together
- Add Salt
- Let sit for 5 minutes
- Strain ingredients into a separate bowl and add remaining hot water
- Add onions and jalapenos to the soup and Enjoy!