10 Mouthwatering Miso Recipes For a Gluten Free Diet

Miso soup is loved universally. Simply sprinkle some of this Japanese (probiotic-rich) seasoning into any warm soup of choice, and you have a healthy, gut happy, and gluten free meal ready.

The good thing is that you can add miso to just about anything, including chocolate, for a savory touch that’s like nothing you have ever tasted before.

Miso is known to keep the digestive system healthy and is potent enough to cure the after effects of alcohol as well.

You can easily incorporate this seasoning in your gluten free diet with these 10 mouthwatering miso recipes.

1. Crispy Glazed Salmon

This just might be the easiest, flavorful, and nutrition dense salmon you will ever make. Combine 4 tbsp. gluten-free soy sauce, 6 tbsp. honey, 1 tsp. miso paste, and 1 inch grated ginger with3 pressed garlic cloves in a bowl and whisk well.

Mix marinade and 1 pound Salmon Filet and place in a clear bag. Refrigerate overnight or for at least an hour.

Next morning, sear the salmon on one side for about a minute in a heavy pan. Flip the salmon on a prepared baking tray with the seared side facing up.

Bake at 350⁰F for about 20 minutes. Meanwhile, make sauce of the remaining marinade by simmering it until reduced. Baste the baked salmon halfway through baking. Serve salmon with the remaining reduced sauce.

2. Avocado Toast with Miso-Tahini and Gomasio

Make sure you either use homemade tahini in this recipe or buy gluten-free store bought ones. Tahini though traditionally gluten-free can have wheat protein when commercially manufactured.

The gomasio is relatively easy to make and makes more than you will need for 4 slices of toast, so store in a lidded jar for up to 6 months. Gomasio is a yummy garnishment on grain salads, green salads, and roasted vegetables, among others.

Toast sesame seeds until fragrant, in a heavy skillet over low flame, and pound with salt when cooled.

This is your gomasio. Whisk tahini, miso, lemon juice, and garlic in small mixing bowl and keep adding water (a tablespoon at a time) until thick and creamy. Cover the leftovers with plastic wrap and refrigerate.

Cut open an avocado and slice each segment into wafer thin portions. Spread a generous amount of miso-tahini on each gluten-free toast slice (preferably garlic bread) and top with sliced avocado. Sprinkle gomasio and chopped dill.

3. Lettuce Wraps with Miso-Peanut Butter Sauce

This lettuce wrap is basically a green salad with no grain covering around it. You cannot get more gluten-free or carb-free than this.

It’s ideal for straight-from-the-fridge lunches, ready-made dinners, or even a snack. If you want you can always wrap the lettuce leaf in a covering of choice. You can spread the filling on gluten-free crackers as well.

Blend/4 cup crunchy peanut butter, 3 tablespoons miso, 1/2 cup broth or water, 1 tablespoon gluten free soy sauce, 1 clove garlic, minced, 3 green onions, minced, and 1 jalapeno, ribs and seeds removed to make the sauce.

On a skillet, cook a pound chicken breast (coated with chili powder and a generous sprinkling of salt), until each side is nicely brown and the chicken is cooked through.

Shred into small pieces and combine with half the miso-peanut butter sauce. Heat the remaining sauce by mixing in some water.

Stuff the mixture into butter lettuce leaves and drizzle remaining sauce over it. Store the miso-peanut butter chicken paste for up to 3 days and the sauce for a week in the refrigerator.

4. Miso Mac and Cheesewith Carrots

Miso has a certain depth and flavor that allows it to be added to any dish (even the ones it has no business being in). This recipe is among the ones made from nothing and can be a great dish for family dinner night.

Cook ¾ lb. gluten-free pasta (elbow macaroni or penne) in a large pot of salted, boiling water until done. Drain and let it sit at room temperature.

Meanwhile, melt butter in a large saucepan over medium heat and cook 1/2 medium onion until softened.

Add 1 clove minced garlic and cook 30 seconds before adding 4 tbsp. gluten free all-purpose flour. Gradually whisk in 2 cups milk and bring the sauce to a boil. Reduce the flame and cook for 5 minutes until thickened.

Take out ½ cup of the hot sauce and allow it to cool down slightly. Whisk in 2 tbsp. white miso paste and add 2 1/2 cups shredded cheddar cheese. Whisk until smooth and then add 2 cups cooked carrot puree.

Add this sauce to the pasta and transfer to a baking dish. You can add toppings like parsley, gluten-free bread crumbs, lemon zest, and more shredded cheese before baking. Bake till you see bubbling at the edges and serve warm.

5. Miso Cucumber Salad

This miso-cucumber salad comes together in a jiffy but tastes much more unique than your average cook-out salad, because of the added flavors from sesame and ginger.

Toss cucumber chunks with shelled edamame and julienned carrots.

Whisk miso and water in a small bowl until smooth and add 2 tablespoons rice vinegar, 1 tablespoon finely grated ginger, 1 tablespoon honey or maple syrup, 1 tablespoon sesame oil, 2 teaspoons lemon juice, and ½ teaspoon tamari sauce (or soy sauce).

Toss the dressing with the salad lightly and serve with sesame seeds sprinkled on top.

6. Salted Miso Chocolate Bars

In a bowl add 2 tbsp. each white miso (this is important since only white miso is sweet) and milk and whisk to make a paste.

Next add ½ cup coconut oil (or any other oil of choice), 1 tbsp. ground chia, 1 cup coconut sugar and a tsp. pure vanilla extract. Mix to combine.

In another bowl combine 2 cups almond flour, ½ cup millet flour, 1 tbsp. arrowroot powder, and 1 tsp. gluten-free baking powder. Combine dry and wet ingredients.

Prepare an 8 inch square baking tray and spread out the cookie dough. Sprinkle salt and bake at 350⁰F oven for 30-35 minutes till the sides are crisp and the middle is set. Cut out thick, long bars, and serve with whipped cream which is about as awesome as getting a raise at work.

7. Cauliflower-Miso Soup

This cauliflower miso soup has two simple ingredients at its base – cauliflower and shallots that have been roasted until tender and caramelized. Red miso is added towards the end with sherry vinegar for a probiotic punch.

Pre-heat the oven to 400 degrees and place 1 large cauliflower head (cut into florets), 2 shallots (cut into quarters), and 5 sprigs of fresh thyme on a parchment lined baking sheet. Roast for 20 minutes, stirring occasionally.

Place all the vegetables in a blender (reserving 2 tbsp. of the cauliflower for garnish). Add 1 tablespoon red miso, 1 teaspoon sherry vinegar, 1 cup unsweetened almond milk, and 2 cups vegetable stock or water.

Transfer to a pot and add in another 2 cups of vegetable stock. Heatthe soup and top it with some toasted walnuts and a drizzle of olive oil.

8. Miso Soup with Wakame

This miso soup can be enjoyed any time of the day and is one of the simplest miso recipes. Make sure you choose gluten-free chicken broth or preferably make some at home.

Boil 2 cups chicken broth in a large pot and turn off the flame. Add 4 ounce smoked salmon (flaked). In a small mixing bowl, mix 2 tbsp. miso paste with some warm water until it softens and dissolves. Add the paste to the pot when it cools to a warm temperature.

Add 2 teaspoon dried wakame and stir until softened. Serve warm, garnished with thinly sliced scallion whites.

9. Miso Sea Bass

This miso marinade sauce can be used with any fish like salmon, cod, swordfish, and orange roughy. You can also use it to marinate grilled meat.

To make the marinade, combine 3 tablespoons each sweet white miso, brown sugar, Asian sesame oil, 2 garlic cloves, 2 teaspoon ginger, and ¼ cup dry sherry. Puree to make a smooth blend.

Wash the sea bass and pat dry. Arrange in a shallow dish length wise. Top with marinade so that the fish is coated on both sides. Refrigerate it for at least 2 – 5 hours. Preheat a broiler to the desired temperature.

Brush off excess marinade and set fish on a rimmed baking sheet. Broil for 5 minutes making sure the fish doesn’t break. Serve immediately with lemon wedges.

10. Miso Asian Slaw

Whisk ¼ cup each sweet white miso, honey, water, and olive oil, with 1 tablespoon each wheat free soy sauce and lime juice, 2 ½ teaspoon Asian sesame oil, and 1 teaspoon grated ginger. If required, blend to form a smooth paste. You can also use chick-pea or adzuki miso and omit the soy sauce.

In a large bowl, combine 4 cups Chinese cabbage (cut diagonally), 1 cucumber, 1 red bell pepper, 1 carrot, 4 tablespoon cilantro, and 2 green onions. Add seasoning and toss with half the miso dressing. Serve immediately.