27+ Irresistible Gluten-Free Asian Soup Recipes to Satisfy Your Cravings

Asian cuisine offers a delightful array of flavors, spices, and ingredients that make it one of the most beloved culinary traditions worldwide.

From the aromatic broths of Japanese ramen to the bold, savory soups of Thailand, Asian soups have something for everyone.

But what if you’re following a gluten-free diet?

Don’t worry!

Many delicious Asian soups can be easily adapted to meet gluten-free requirements without sacrificing taste.

In this article, we’ve curated over 27 amazing gluten-free Asian soup recipes that are packed with vibrant flavors, fresh ingredients, and satisfying textures.

Whether you’re craving a light and refreshing miso soup or a hearty bowl of pho, we’ve got you covered!

27+ Irresistible Gluten-Free Asian Soup Recipes to Satisfy Your Cravings

Finding gluten-free options that don’t compromise on flavor is a game-changer, and these 27+ Asian soup recipes are proof that you don’t have to miss out on the tastes you love.

With a variety of broths, vegetables, noodles, and proteins to choose from, you’ll never run out of delicious and healthy options for your next meal.

So grab your chopsticks and enjoy these flavorful, gluten-free soups that bring the authentic taste of Asia right to your kitchen.

Thai Coconut Soup (Tom Kha Gai)

This aromatic Thai coconut soup is a creamy, tangy, and spicy dish made with coconut milk, chicken, and fragrant herbs. Perfect for those craving bold flavors, it’s naturally gluten-free and brings the essence of Thailand straight to your kitchen.

Ingredients:

• 2 tablespoons olive oil
• 1 pound chicken breast, thinly sliced
• 4 cups coconut milk
• 2 cups chicken broth (ensure it’s gluten-free)
• 3-4 kaffir lime leaves, torn into pieces
• 1 stalk lemongrass, smashed
• 3-4 slices galangal or ginger
• 1-2 Thai bird’s eye chilies, smashed
• 1 medium onion, sliced
• 2 cups mushrooms, sliced
• 2 tablespoons fish sauce (ensure it’s gluten-free)
• 1 tablespoon palm sugar or brown sugar
• 1/4 cup fresh lime juice
• Fresh cilantro and chili for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the sliced chicken breast and sauté until browned.
2. Add the onion, lemongrass, kaffir lime leaves, galangal, and bird’s eye chilies. Cook for 2-3 minutes until the aroma is released.
3. Pour in the coconut milk and chicken broth, stirring well. Bring to a simmer and cook for about 15 minutes.
4. Add the mushrooms, fish sauce, and sugar. Let it simmer for another 5 minutes until the mushrooms are tender.
5. Stir in the lime juice and adjust seasoning as needed.
6. Serve hot, garnished with cilantro and extra chilies.

This Thai coconut soup is an ideal choice for any occasion. Its rich and creamy texture, combined with the bright flavors of lime and fish sauce, makes it a flavorful and satisfying meal. The soup’s balance of sweet, salty, and sour notes will have your taste buds tingling. Not only does it deliver a beautiful taste experience, but it also provides a comforting, warm dish that works wonderfully as a light lunch or dinner. Pair it with a side of rice for a complete meal. Its smooth consistency and depth of flavor also make it perfect for a hearty starter to a larger meal.

Japanese Miso Soup with Tofu and Seaweed

Miso soup is a classic Japanese dish that is naturally gluten-free when using gluten-free miso paste. Packed with umami flavor, tofu, and seaweed, this soup is light yet satisfying. Ideal for a healthy start to the day or as a side dish to a Japanese-inspired meal.

Ingredients:

• 4 cups water or vegetable broth
• 2 tablespoons gluten-free miso paste (preferably white or red)
• 1/2 block of firm tofu, cubed
• 1/2 cup dried wakame seaweed
• 2 spring onions, sliced
• 1 tablespoon soy sauce (ensure it’s gluten-free)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil (optional)

Instructions:

1. In a medium-sized pot, bring the water or vegetable broth to a gentle simmer over medium heat.
2. Add the miso paste to the pot, stirring until it dissolves completely.
3. Add the tofu cubes and let it heat through for about 2-3 minutes.
4. Rehydrate the wakame seaweed by placing it in a bowl of water for a minute, then add it to the soup.
5. Stir in the soy sauce, rice vinegar, and sesame oil. Let the soup simmer for an additional 5 minutes.
6. Serve the soup garnished with sliced spring onions.

This Japanese miso soup is light yet flavorful, making it a perfect accompaniment to any meal. The savory depth of the miso combined with the subtle flavor of tofu and seaweed creates a delicious, comforting soup that’s easy to make. Its simplicity is one of its strengths, as the ingredients come together to form a dish that’s both nourishing and quick to prepare. If you’re looking for a gluten-free, vegan-friendly soup with clean flavors, this recipe is a great choice. It’s a warm, comforting, and soothing meal that works for breakfast, lunch, or dinner.

Korean Kimchi Soup (Kimchi Jjigae)

Korean kimchi soup, or Kimchi Jjigae, is a bold and spicy soup made with fermented kimchi, tofu, and vegetables. This dish is a staple in Korean cuisine, and it’s naturally gluten-free when made with proper ingredients. It’s a savory, comforting soup with a balance of heat and umami flavors.

Ingredients:

• 2 cups well-fermented kimchi, chopped
• 1/2 pound pork belly or beef (optional), sliced thin
• 1 tablespoon sesame oil
• 4 cups water or chicken broth (ensure it’s gluten-free)
• 1 block tofu, cubed
• 1 tablespoon gochujang (Korean chili paste)
• 1 tablespoon soy sauce (ensure it’s gluten-free)
• 2 garlic cloves, minced
• 1/2 onion, sliced
• 1 zucchini, sliced
• 2 green onions, chopped for garnish
• 1 teaspoon sesame seeds for garnish

Instructions:

1. In a large pot, heat the sesame oil over medium heat. Add the pork belly or beef and cook until browned.
2. Stir in the minced garlic, onion, and kimchi. Sauté for about 3-5 minutes to enhance the flavors.
3. Add the water or chicken broth, gochujang, and soy sauce to the pot. Bring the soup to a simmer and cook for 10 minutes.
4. Add the tofu and zucchini, cooking for an additional 5 minutes or until the tofu is heated through and the vegetables are tender.
5. Serve the soup garnished with chopped green onions and sesame seeds.

Kimchi Jjigae is a satisfying soup with a rich, spicy flavor that’s perfect for cold weather. The fermented kimchi provides a tangy kick while the tofu absorbs the soup’s bold flavors, making it a perfect balance of heat, umami, and texture. The richness of the broth combined with the warmth of the kimchi creates a deeply comforting dish that is both satisfying and nourishing. This Korean soup is ideal for those looking to add a bit of heat and spice to their meal. It also works wonderfully as a side dish or main course when paired with steamed rice.

Chinese Hot and Sour Soup

This Chinese hot and sour soup is a flavorful balance of tangy, spicy, and savory. It’s made with mushrooms, tofu, and a variety of vegetables, making it naturally gluten-free when using tamari instead of regular soy sauce. This hearty and zesty soup is a perfect meal on a cold day.

Ingredients:

• 4 cups chicken or vegetable broth (ensure it’s gluten-free)
• 1 tablespoon tamari (gluten-free soy sauce)
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1/2 cup sliced shiitake mushrooms
• 1/2 cup bamboo shoots, sliced
• 1/2 block firm tofu, sliced into strips
• 2 tablespoons cornstarch mixed with 2 tablespoons water
• 1 egg, beaten
• 1 teaspoon sesame oil
• 1/2 teaspoon white pepper (or more to taste)
• 1/2 teaspoon chili paste or crushed red pepper (optional)
• 2 green onions, sliced for garnish

Instructions:

1. In a large pot, combine the broth, tamari, rice vinegar, and sugar. Bring to a simmer over medium heat.
2. Add the mushrooms, bamboo shoots, and tofu. Let the mixture cook for about 5 minutes.
3. Stir in the cornstarch slurry to thicken the soup, and let it simmer for an additional 3 minutes.
4. Slowly pour in the beaten egg while stirring gently to create silky egg ribbons in the soup.
5. Add the sesame oil, white pepper, and chili paste if using. Taste and adjust seasonings as needed.
6. Serve hot, garnished with green onions.

Chinese hot and sour soup is a comforting and zesty dish that’s perfect for those who enjoy a combination of heat and sourness in their food. The tanginess from the rice vinegar pairs beautifully with the warmth from the white pepper and chili paste, creating a balanced flavor profile. The tofu and mushrooms add texture, while the egg ribbons give the soup a silky finish. This soup can be enjoyed as a standalone meal or paired with a light rice dish for extra satisfaction. Its bold flavors make it an ideal choice for anyone craving a deeply flavorful and hearty bowl of soup.

Vietnamese Pho (Pho Chay)

Pho is a fragrant and aromatic Vietnamese noodle soup that is typically made with beef or chicken, but this version is vegetarian, using mushrooms and tofu. It’s naturally gluten-free when using rice noodles, making it a healthy and delicious option for those looking for a gluten-free meal.

Ingredients:

• 4 cups vegetable broth (ensure it’s gluten-free)
• 2 cups water
• 1 tablespoon gluten-free soy sauce or tamari
• 2 star anise
• 1 cinnamon stick
• 1 onion, halved
• 1 piece of ginger, smashed
• 1 cup mushrooms (shiitake, oyster, or a mix), sliced
• 1 block of tofu, sliced
• 200g rice noodles
• 2 tablespoons lime juice
• Fresh basil, cilantro, and mint leaves for garnish
• 2-3 Thai bird’s eye chilies, sliced
• 1/2 cup bean sprouts
• Sriracha or hoisin sauce (optional)

Instructions:

1. In a large pot, bring the vegetable broth and water to a simmer. Add the tamari, star anise, cinnamon stick, onion, and ginger. Let it simmer for 10-15 minutes to allow the flavors to infuse.
2. While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
3. Add the sliced mushrooms and tofu to the broth, cooking for another 5 minutes.
4. Remove the onion and ginger from the broth, then stir in the lime juice.
5. To serve, place a portion of cooked rice noodles into a bowl, and ladle the hot broth and vegetables over the noodles.
6. Garnish with fresh herbs, bean sprouts, chilies, and optional sauces like sriracha or hoisin.

Vietnamese pho is one of the most beloved soups in the world, known for its delicate yet complex flavors. The broth’s deep, savory base, spiced with star anise and cinnamon, provides a wonderful contrast to the fresh herbs and crunchy bean sprouts added at the end. The rice noodles and tofu absorb the fragrant broth, making each bite a delight. This vegetarian pho is as satisfying as the meat-based versions, offering a fresh and light yet filling meal. The variety of fresh herbs and lime juice brings a refreshing, zesty touch to the soup, making it a perfect dish for any season.

Indian Mulligatawny Soup

Mulligatawny soup is an Indian-inspired soup that combines aromatic spices with vegetables, lentils, and sometimes chicken or rice. This gluten-free version is full of complex flavors from turmeric, cumin, and coriander, making it a hearty and flavorful option.

Ingredients:

• 2 tablespoons ghee or olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated ginger
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/2 cup lentils (red or yellow)
• 1 carrot, diced
• 1 potato, diced
• 4 cups vegetable broth (ensure it’s gluten-free)
• 1/2 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish
• Optional: 1/2 cup cooked chicken or rice for added protein

Instructions:

1. In a large pot, heat the ghee or olive oil over medium heat. Add the chopped onion and sauté for 5 minutes, until softened.
2. Add the garlic, ginger, cumin, coriander, turmeric, and cinnamon. Stir well and cook for another 1-2 minutes until fragrant.
3. Stir in the lentils, carrot, and potato. Pour in the vegetable broth and bring to a boil.
4. Reduce the heat to low, cover, and simmer for 20-25 minutes until the lentils and vegetables are tender.
5. Add the coconut milk and stir to combine. Season with salt and pepper.
6. If desired, stir in the cooked chicken or rice for added protein.
7. Serve hot, garnished with fresh cilantro.

Mulligatawny soup is a rich, hearty dish full of comforting flavors and textures. The combination of lentils, potatoes, and carrots makes it a filling and nutritious meal, while the spices create a warm, aromatic broth. The coconut milk adds a creamy element that complements the earthy spices and vegetables. This soup is perfect for those who enjoy bold flavors and spices and is versatile enough to be served as a main dish or alongside rice. Whether you enjoy it with chicken or vegetarian, Mulligatawny soup offers a satisfying meal that will leave you feeling full and content.

Filipino Sinigang Soup

Sinigang is a tangy and savory Filipino soup that’s traditionally made with pork, shrimp, or fish. This gluten-free version uses shrimp, making it a refreshing yet hearty meal with a distinct sour flavor from tamarind.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 4 cups water
• 1 medium onion, quartered
• 2 tomatoes, quartered
• 1 cup radish, sliced
• 1 cup eggplant, sliced
• 2 cups kangkong (water spinach) or spinach
• 1 tablespoon fish sauce (ensure it’s gluten-free)
• 1 tablespoon tamarind paste (or fresh tamarind if available)
• 1-2 long green chilies (optional)
• Salt and pepper to taste

Instructions:

1. In a large pot, bring the water to a boil. Add the onion, tomatoes, radish, and eggplant. Simmer for 10 minutes until the vegetables are tender.
2. Stir in the tamarind paste and fish sauce, adjusting the sourness to your preference by adding more tamarind if needed.
3. Add the shrimp and cook for about 5 minutes, until the shrimp turn pink and are fully cooked.
4. Add the kangkong or spinach and cook for another 2 minutes.
5. Season with salt, pepper, and optional green chilies for a little heat.
6. Serve the soup hot with steamed rice.

Sinigang is a refreshing and vibrant soup known for its perfect balance of tanginess and savory flavors. The tamarind provides a natural sourness that brightens the broth, while the shrimp adds a sweet, delicate flavor to the dish. The variety of vegetables adds texture and nutrition, making it a well-rounded meal. Sinigang is comforting, light, and packed with fresh ingredients, offering a great balance of sour, salty, and savory notes. Whether you’re craving a light meal or a comforting bowl of soup, Sinigang is a versatile dish that can satisfy any craving.

Indonesian Soto Ayam

Soto Ayam is a comforting Indonesian chicken soup made with a flavorful broth, turmeric, and various aromatic spices. It’s naturally gluten-free and packed with tender chicken, vegetables, and fresh herbs, making it a wholesome and satisfying meal.

Ingredients:

• 1 whole chicken (about 3-4 pounds)
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1-inch piece of ginger, minced
• 2 stalks lemongrass, smashed
• 2 kaffir lime leaves, torn
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 6 cups chicken broth (ensure it’s gluten-free)
• 2 potatoes, diced
• 2 boiled eggs, halved
• 1 cup bean sprouts
• Fresh cilantro, sliced green onions, and fried shallots for garnish
• 1 tablespoon fish sauce (ensure it’s gluten-free)
• 1 tablespoon lime juice

Instructions:

1. In a large pot, add the whole chicken and cover it with water. Bring to a boil, then lower the heat and simmer for 45-60 minutes, skimming off the foam.
2. Remove the chicken, shred the meat, and set it aside. Strain the broth to remove any solids.
3. In another pot, heat olive oil and sauté the onion, garlic, and ginger for 3-4 minutes until fragrant.
4. Add the turmeric, cumin, coriander, lemongrass, and lime leaves. Stir well to coat the spices.
5. Pour in the chicken broth and bring it to a simmer. Add the diced potatoes and cook for 10 minutes.
6. Stir in the shredded chicken, fish sauce, and lime juice. Let it simmer for another 5 minutes.
7. To serve, ladle the soup into bowls, adding a boiled egg half, bean sprouts, and garnishing with cilantro, green onions, and fried shallots.

Soto Ayam is an incredibly flavorful and fragrant dish with a beautiful balance of spices. The turmeric creates a vibrant golden broth that infuses the chicken and vegetables with a rich, savory flavor. The bean sprouts and boiled eggs add texture and protein, while the fresh herbs and lime juice bring a refreshing contrast to the warm, aromatic soup. This Indonesian soup is perfect for those looking for a comforting, light meal that’s full of bold flavors and rich in nutrients.

Malaysian Laksa Soup

Laksa is a beloved Malaysian soup known for its rich, spicy, and aromatic coconut milk-based broth. This gluten-free version uses rice noodles, shrimp, and tofu for a deliciously hearty meal that brings together a perfect mix of flavors and textures.

Ingredients:

• 200g rice noodles
• 1 tablespoon vegetable oil
• 1 tablespoon red curry paste
• 1 can (14 oz) coconut milk
• 2 cups chicken or vegetable broth (ensure it’s gluten-free)
• 1 tablespoon tamarind paste
• 1 teaspoon soy sauce (ensure it’s gluten-free)
• 1 teaspoon sugar
• 1/2 teaspoon turmeric powder
• 1/2 pound shrimp, peeled and deveined
• 1 block tofu, cubed and fried
• 2 boiled eggs, halved
• 1/2 cup bean sprouts
• Fresh cilantro, lime wedges, and red chili for garnish

Instructions:

1. Cook the rice noodles according to the package instructions. Drain and set aside.
2. In a large pot, heat the vegetable oil and sauté the red curry paste for 1-2 minutes until fragrant.
3. Add the coconut milk, chicken or vegetable broth, tamarind paste, soy sauce, sugar, and turmeric powder. Stir to combine and bring to a simmer.
4. Add the shrimp and cook for 3-4 minutes until the shrimp turns pink.
5. Add the fried tofu cubes and stir gently. Let the soup simmer for another 5 minutes.
6. To serve, place a portion of rice noodles in each bowl, then pour the hot soup over the noodles.
7. Garnish with boiled egg halves, bean sprouts, cilantro, lime wedges, and red chili.

Malaysian Laksa Soup is a complex, satisfying dish full of spice, creaminess, and umami. The coconut milk base creates a rich and velvety broth that contrasts wonderfully with the heat from the curry paste and tamarind. The rice noodles absorb all the delicious flavors, making each bite satisfying. The addition of shrimp, tofu, and boiled eggs provides protein and texture, while the fresh herbs and lime bring a burst of freshness to balance the spiciness. Laksa is the perfect choice for those who enjoy bold, spicy, and creamy soups.

Thai Spicy Pumpkin Soup

This Thai-inspired spicy pumpkin soup is a vibrant and comforting dish, featuring the sweetness of pumpkin combined with the heat of Thai chilies, coconut milk, and aromatic spices. It’s a gluten-free, hearty, and flavorful soup that’s perfect for cooler days.

Ingredients:

• 1 medium pumpkin, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 tablespoon red curry paste
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth (ensure it’s gluten-free)
• 2-3 Thai bird’s eye chilies, chopped
• 1 tablespoon fish sauce (ensure it’s gluten-free)
• 1 teaspoon brown sugar
• Salt and pepper to taste
• Fresh cilantro and lime wedges for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and ginger, and sauté until softened.
2. Add the red curry paste and cook for 2-3 minutes until fragrant.
3. Stir in the cubed pumpkin and vegetable broth, and bring to a boil. Lower the heat and simmer for about 20 minutes until the pumpkin is tender.
4. Add the coconut milk, bird’s eye chilies, fish sauce, and sugar. Stir to combine and simmer for another 5 minutes.
5. Use an immersion blender to puree the soup until smooth, or transfer to a blender in batches.
6. Season with salt and pepper to taste, and serve hot with a garnish of fresh cilantro and lime wedges.

This Thai spicy pumpkin soup is a beautiful balance of sweetness and heat, making it a unique and comforting option for soup lovers. The creamy coconut milk enhances the natural sweetness of the pumpkin while the red curry paste and chilies provide depth and spice. The result is a rich, velvety soup with a flavorful kick, ideal for those who enjoy a little heat with their comfort food. This soup is perfect as a light lunch or dinner and works well as an appetizer before a larger meal.

Japanese Daikon Soup

Daikon, a mild-flavored Japanese radish, makes a soothing, light soup that is both warming and refreshing. This naturally gluten-free soup is packed with healthy vegetables and a simple, clean broth. It’s ideal for those seeking a delicate yet flavorful option.

Ingredients:

• 1 large daikon radish, peeled and sliced thinly
• 4 cups dashi (or vegetable broth, ensure it’s gluten-free)
• 1 tablespoon tamari (gluten-free soy sauce)
• 1 teaspoon mirin (optional)
• 1/2 cup shiitake mushrooms, sliced
• 2 tablespoons chopped green onions
• 1/4 cup fresh cilantro
• 1 tablespoon sesame oil (optional)

Instructions:

1. In a pot, bring the dashi or vegetable broth to a gentle simmer over medium heat.
2. Add the sliced daikon and cook for 10-15 minutes, until the radish becomes tender.
3. Stir in the tamari, mirin, and shiitake mushrooms, and continue to cook for another 5 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped green onions and fresh cilantro. Drizzle with sesame oil for extra richness if desired.

Japanese Daikon Soup is a wonderfully light and nourishing dish. The daikon radish imparts a mild, slightly sweet flavor that is complemented by the savory broth and earthy shiitake mushrooms. The simplicity of the ingredients highlights the natural flavors, making it a perfect option for anyone looking for a soothing and refreshing soup. It’s a versatile dish that can be enjoyed as a light meal or served alongside other Japanese dishes for a more substantial spread.

Thai Sweet Potato and Coconut Soup

This Thai sweet potato and coconut soup is a creamy, comforting dish with the perfect balance of sweet and savory flavors. The smooth texture of the sweet potatoes combined with the richness of coconut milk creates a satisfying, gluten-free soup that’s ideal for cooler weather.

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1-inch piece of ginger, minced
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth (ensure it’s gluten-free)
• 2 tablespoons red curry paste
• 1 tablespoon tamari (gluten-free soy sauce)
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and ginger, sautéing until softened.
2. Add the diced sweet potatoes and cook for 5 minutes, stirring occasionally.
3. Stir in the red curry paste, coconut milk, and vegetable broth. Bring to a simmer and cook for about 20 minutes until the sweet potatoes are tender.
4. Use an immersion blender to puree the soup until smooth, or blend in batches.
5. Stir in the tamari and lime juice, then season with salt and pepper.
6. Serve hot, garnished with fresh cilantro.

Thai Sweet Potato and Coconut Soup is a velvety, warming dish that’s perfect for autumn and winter. The sweet potatoes provide a creamy base that pairs beautifully with the richness of coconut milk and the depth of red curry paste. The addition of lime juice adds a burst of freshness that balances the soup’s sweetness. This gluten-free soup is not only delicious but also packed with nutrients, making it a satisfying meal that’s both comforting and healthy.

Korean Kimchi Jjigae (Kimchi Stew)

Kimchi Jjigae is a beloved Korean stew made from kimchi, tofu, and vegetables. It’s a spicy, savory dish that’s naturally gluten-free (when using gluten-free gochujang) and perfect for those who enjoy bold, tangy flavors. The fermentation of kimchi adds depth to the broth, while the tofu provides a comforting texture.

Ingredients:

• 2 cups aged kimchi, chopped
• 1 tablespoon sesame oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon gochujang (ensure it’s gluten-free)
• 4 cups vegetable or chicken broth (ensure it’s gluten-free)
• 1 block tofu, cut into cubes
• 1 tablespoon soy sauce (ensure it’s gluten-free)
• 1 teaspoon sugar
• 1 zucchini, sliced
• 2 green onions, chopped
• 1 tablespoon sesame seeds (optional)

Instructions:

1. Heat sesame oil in a large pot over medium heat. Add the onion and garlic, cooking until softened.
2. Stir in the kimchi and gochujang, and cook for another 2-3 minutes.
3. Add the broth, soy sauce, and sugar. Bring the mixture to a simmer and let it cook for 10 minutes to allow the flavors to meld.
4. Add the tofu and zucchini, cooking for another 5-7 minutes until the vegetables are tender.
5. Taste and adjust seasoning with more soy sauce or sugar if needed.
6. Serve hot, garnished with green onions and sesame seeds.

Korean Kimchi Jjigae is a vibrant and spicy stew with bold, fermented flavors that are both comforting and deeply savory. The sourness of the kimchi contrasts beautifully with the sweetness from the zucchini and the richness of the tofu. This dish is perfect for those who enjoy a bit of heat and are looking for a nourishing, gluten-free soup that’s full of umami.

Taiwanese Beef Soup (Niúròu Tāng)

This Taiwanese beef soup, Niúròu Tāng, is a deeply flavorful broth made from tender beef shank, star anise, and spices. It’s a comforting, hearty, gluten-free soup that combines savory, sweet, and aromatic flavors, perfect for a cozy meal.

Ingredients:

• 1 lb beef shank or beef stew meat
• 5 cups beef broth (ensure it’s gluten-free)
• 1 onion, halved
• 2 cloves garlic, smashed
• 2 star anise
• 1-inch piece of ginger, sliced
• 1 tablespoon soy sauce (ensure it’s gluten-free)
• 1 tablespoon rice wine or cooking wine
• 1 tablespoon sugar
• 1 teaspoon ground black pepper
• 2-3 green onions, sliced for garnish
• 1 tablespoon sesame oil

Instructions:

1. In a large pot, add the beef and cover with water. Bring to a boil, then lower the heat and simmer for about 30 minutes. Skim off any scum that rises to the surface.
2. Drain the beef, and return it to the pot with the beef broth, onion, garlic, star anise, ginger, soy sauce, rice wine, sugar, and black pepper.
3. Bring the soup to a boil, then reduce to a simmer. Let it cook for 1.5 to 2 hours until the beef is tender.
4. Remove the beef, slice it, and return it to the pot.
5. Drizzle sesame oil over the soup, and serve hot, garnished with green onions.

Taiwanese Beef Soup is an incredibly rich and hearty dish, filled with deep flavors from the star anise, ginger, and soy sauce. The tender beef absorbs the aromatic broth, creating a deliciously satisfying meal. The green onions and sesame oil provide a finishing touch of freshness and richness, making this soup a perfect choice for any occasion, especially when you’re looking for something savory and filling.

Chinese Egg Drop Soup

Egg Drop Soup is a simple yet comforting Chinese dish made with a delicate broth and silky egg ribbons. It’s naturally gluten-free when using tamari instead of regular soy sauce and can be quickly prepared for a warm, soothing meal.

Ingredients:

• 4 cups chicken or vegetable broth (ensure it’s gluten-free)
• 1 tablespoon tamari (gluten-free soy sauce)
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch mixed with 2 tablespoons cold water
• 2 large eggs, beaten
• 2 green onions, chopped for garnish
• 1 teaspoon sesame oil (optional)

Instructions:

1. In a pot, bring the broth to a simmer over medium heat. Stir in the tamari and white pepper.
2. Add the cornstarch mixture to the broth, stirring constantly until the broth thickens.
3. Slowly pour the beaten eggs into the soup while stirring gently in a circular motion to create silky egg ribbons.
4. Once the eggs are fully cooked, remove the soup from heat.
5. Drizzle sesame oil over the soup, and garnish with green onions.

Chinese Egg Drop Soup is a light, flavorful dish that offers a satisfying, soothing experience. The broth is delicately flavored with tamari and white pepper, while the eggs create silky ribbons throughout the soup. The simplicity of this dish makes it versatile and easy to prepare, perfect for a quick snack or a starter before a larger meal.

Mexican Tortilla Soup (Sopa de Tortilla)

Mexican Tortilla Soup is a rich, flavorful soup made with a tomato base, roasted peppers, and crispy tortilla strips. It’s naturally gluten-free, as long as you use gluten-free corn tortillas, and can be customized with your favorite toppings, making it a warming and satisfying meal.

Ingredients:

• 4 corn tortillas, cut into strips
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 4 cups chicken broth (ensure it’s gluten-free)
• 1 can (14 oz) diced tomatoes
• 1/2 cup corn kernels (optional)
• 1 teaspoon chili powder
• 1 lime, cut into wedges
• Fresh cilantro and avocado for garnish

Instructions:

1. In a large pot, heat vegetable oil over medium heat. Fry the tortilla strips in batches until crispy. Drain on paper towels.
2. In the same pot, sauté the onion and garlic for 5 minutes until softened. Add the chopped tomatoes, cumin, smoked paprika, and chili powder, and cook for another 2 minutes.
3. Pour in the chicken broth and diced tomatoes, bringing the soup to a simmer. Let it cook for 10-15 minutes to meld the flavors.
4. Add the corn kernels if using, and simmer for an additional 5 minutes.
5. To serve, ladle the soup into bowls, top with crispy tortilla strips, cilantro, avocado, and a squeeze of lime juice.

Mexican Tortilla Soup is a vibrant, flavorful dish that combines savory broth, fresh vegetables, and the satisfying crunch of crispy tortilla strips. The smoked paprika and cumin infuse the soup with deep, earthy flavors, while the lime and cilantro add a refreshing contrast. This gluten-free soup is not only delicious but also customizable with various toppings, making it a versatile dish for any occasion.Moroccan Harira Soup

Harira is a traditional Moroccan soup made with lentils, chickpeas, and tomatoes, and is seasoned with a fragrant blend of spices. It’s naturally gluten-free and makes for a hearty and nutritious meal, perfect for a filling, flavorful dish.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1 can (14 oz) chickpeas, drained and rinsed
• 1 cup green lentils
• 4 cups vegetable broth (ensure it’s gluten-free)
• 2 large tomatoes, chopped
• 1 tablespoon tomato paste
• 1 teaspoon paprika
• 1 tablespoon fresh cilantro, chopped
• 1 tablespoon fresh parsley, chopped
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in the cumin, cinnamon, turmeric, and paprika, and cook for another minute until fragrant.
3. Add the chickpeas, lentils, broth, tomatoes, and tomato paste. Bring the soup to a boil, then reduce the heat and simmer for about 40 minutes until the lentils and chickpeas are tender.
4. Season with salt, pepper, and lemon juice.
5. Serve hot, garnished with fresh cilantro and parsley.

Moroccan Harira Soup is a hearty, nutrient-packed dish filled with rich spices and wholesome ingredients. The combination of lentils, chickpeas, and tomatoes creates a deliciously filling base, while the fragrant spices bring depth and warmth to the soup. This gluten-free dish is perfect for a satisfying meal on colder days, offering both

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