50+ Traditional Saturday Gluten-Free Asian Recipes for Every Palate

Looking to spice up your weekend meals while staying gluten-free?

Asian cuisine is an excellent choice, offering a variety of rich, flavorful, and satisfying dishes that can easily be adapted to gluten-free diets.

From savory stir-fries to delicate soups and hearty curries, there’s something in Asian cooking for everyone.

Whether you’re planning a relaxed Saturday dinner with friends, a family feast, or a quick solo meal, these 50+ gluten-free Asian recipes will have you covered.

You’ll enjoy the perfect balance of vibrant flavors, textures, and nutritional benefits—without worrying about gluten.

So, let’s dive into the world of gluten-free Asian cooking and discover your new favorite dishes!

50+ Traditional Saturday Gluten-Free Asian Recipes for Every Palate

No need to miss out on the bold, aromatic flavors of Asian cuisine just because you’re following a gluten-free lifestyle.

With these 50+ gluten-free Asian recipes, you can enjoy everything from light salads and soups to hearty curries and stir-fries—all packed with the authentic flavors you love.

Whether you’re a beginner or a seasoned chef in the kitchen, these recipes will inspire you to get creative and bring the delicious tastes of Asia to your Saturday dinners.

So grab your chopsticks and enjoy a flavorful weekend feast that everyone can enjoy, no matter their dietary needs!

Thai Coconut Curry Soup with Shrimp

This flavorful Thai Coconut Curry Soup is a warming, gluten-free delight perfect for a relaxing Saturday evening. Bursting with vibrant spices, creamy coconut milk, and succulent shrimp, this recipe brings the exotic taste of Thailand to your home. It’s hearty enough to be a meal on its own and perfect for gluten-free eaters looking for something indulgent yet light.

Ingredients

• 2 tbsp coconut oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp red curry paste (ensure gluten-free)
• 4 cups chicken or vegetable broth
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp fish sauce (ensure gluten-free)
• 1 tsp brown sugar or coconut sugar
• 1 lb shrimp, peeled and deveined
• 1 cup mushrooms, sliced
• 1 red bell pepper, thinly sliced
• 2 cups baby spinach or bok choy
• Juice of 1 lime
• Fresh cilantro and green onions for garnish
• Optional: cooked rice or gluten-free rice noodles

Instructions

1. Heat coconut oil in a large pot over medium heat. Add the onion and sauté until softened.
2. Stir in the garlic and ginger, cooking for another minute.
3. Add the red curry paste and cook for 1-2 minutes, allowing the spices to bloom.
4. Pour in the broth and coconut milk. Stir to combine and bring to a gentle simmer.
5. Add fish sauce and sugar. Taste and adjust seasoning as needed.
6. Add the shrimp, mushrooms, and bell pepper. Simmer for 5-7 minutes until the shrimp are cooked through.
7. Stir in the spinach or bok choy until wilted.
8. Squeeze in the lime juice and serve hot, garnished with fresh cilantro and green onions. Add rice or noodles if desired.

This Thai Coconut Curry Soup is a gluten-free marvel that’s both easy to make and packed with flavor. It’s a perfect way to elevate your Saturday meal with minimal effort. The creamy broth, fresh herbs, and delicate shrimp make it a meal that’s sure to become a weekend staple.

Korean Beef Bibimbap Bowl

Bibimbap is a Korean classic loved for its colorful presentation and bold flavors. This gluten-free version uses tamari instead of soy sauce and is loaded with vibrant vegetables, savory marinated beef, and a perfectly runny egg. It’s a fun and delicious way to celebrate Saturday evenings while keeping your diet gluten-free.

Ingredients

• 1 lb ground beef or thinly sliced beef
• 3 tbsp gluten-free tamari or coconut aminos
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tbsp honey or maple syrup
• 2 cups cooked jasmine rice or cauliflower rice
• 1 cup carrot matchsticks
• 1 cup zucchini, julienned
• 1 cup spinach, sautéed
• 1 cup bean sprouts
• 2 eggs
• Gochujang (ensure gluten-free) or chili paste for topping
• Sesame seeds and green onions for garnish

Instructions

1. Marinate the beef with tamari, sesame oil, garlic, ginger, and honey for 15-20 minutes.
2. Heat a skillet over medium-high heat and cook the beef until browned. Set aside.
3. In the same skillet, lightly sauté the carrots and zucchini until tender-crisp.
4. In a separate pan, fry the eggs sunny-side-up.
5. Assemble the bowls: place a portion of rice at the base and arrange the beef, vegetables, and sprouts on top.
6. Add a dollop of gochujang, top with a fried egg, and sprinkle with sesame seeds and green onions.

This gluten-free Bibimbap is as visually stunning as it is delicious. The combination of savory beef, crisp vegetables, and spicy gochujang makes every bite a burst of flavor. Perfect for a relaxing Saturday, this dish feels like a special treat but is easy enough for a casual dinner.

Vietnamese Summer Rolls with Peanut Dipping Sauce

Vietnamese Summer Rolls are a refreshing gluten-free option for a Saturday gathering or light dinner. Packed with fresh vegetables, herbs, and protein of your choice, these rice paper rolls are served with a creamy peanut dipping sauce. Light, healthy, and utterly satisfying, they’re a hands-on dish that everyone will love.

Ingredients

• 12 rice paper wrappers
• 1 cup cooked shrimp, chicken, or tofu strips
• 1 cup rice vermicelli noodles, cooked
• 1 carrot, julienned
• 1 cucumber, julienned
• 1 cup fresh herbs (mint, cilantro, Thai basil)
• Lettuce leaves, torn into strips

For the Peanut Dipping Sauce:

• 1/4 cup peanut butter
• 2 tbsp gluten-free tamari
• 1 tbsp lime juice
• 1 tbsp honey or maple syrup
• 1/2 tsp chili flakes (optional)
• Water to thin

Instructions

1. Prepare all the fillings and set up a rolling station with a clean surface and a bowl of warm water.
2. Soak one rice paper wrapper in warm water for 10-15 seconds until soft but not overly sticky.
3. Place the wrapper on a flat surface and layer the fillings in the center, starting with lettuce, noodles, protein, and vegetables.
4. Fold the sides inward, then roll tightly from one end to the other. Repeat with remaining wrappers.
5. For the sauce, whisk together peanut butter, tamari, lime juice, honey, and chili flakes. Add water to reach your desired consistency.
6. Serve the rolls fresh with the dipping sauce on the side.

Vietnamese Summer Rolls are a fresh, gluten-free delight perfect for a laid-back Saturday evening. Their vibrant flavors, combined with the creamy peanut sauce, make them a crowd-pleaser. They’re a fun, interactive dish that’s light yet satisfying, ensuring everyone leaves the table happy.

Japanese Teriyaki Chicken with Steamed Vegetables

This gluten-free Japanese Teriyaki Chicken is a savory and sweet dish perfect for Saturday dinners. By swapping traditional soy sauce for tamari, this recipe maintains all the authentic flavors while ensuring it’s gluten-free. Paired with fresh steamed vegetables, it’s a wholesome and satisfying meal that’s as nutritious as it is delicious.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1/4 cup gluten-free tamari
• 2 tbsp mirin (Japanese rice wine)
• 1 tbsp honey or maple syrup
• 1 tsp sesame oil
• 1 garlic clove, minced
• 1 tsp grated ginger
• 2 cups mixed vegetables (broccoli, carrots, snap peas)
• 1 tsp sesame seeds for garnish
• Cooked rice or cauliflower rice (optional)

Instructions

1. In a small bowl, whisk together tamari, mirin, honey, sesame oil, garlic, and ginger.
2. Place the chicken in a shallow dish and pour half the marinade over it. Let it marinate for at least 20 minutes. Reserve the remaining sauce.
3. Heat a skillet over medium heat and cook the chicken for 4-5 minutes on each side until browned and cooked through. Set aside.
4. In the same skillet, pour the reserved marinade and simmer for 2-3 minutes until it thickens.
5. Steam the mixed vegetables until tender-crisp.
6. Slice the chicken and drizzle with the thickened teriyaki sauce. Serve alongside steamed vegetables and rice if desired. Garnish with sesame seeds.

This gluten-free Teriyaki Chicken is a comforting yet light meal that’s perfect for Saturdays. The balance of sweet and savory flavors in the teriyaki sauce, combined with the crisp freshness of the steamed vegetables, makes this dish a go-to for a healthy and satisfying dinner.

Pad Thai with Zucchini Noodles

This gluten-free Pad Thai swaps traditional rice noodles with zucchini noodles, creating a lighter but equally delicious take on the beloved Thai classic. Packed with a tangy tamarind-based sauce, crunchy peanuts, and fresh vegetables, this dish is both guilt-free and bursting with flavor—perfect for a cozy weekend meal.

Ingredients

• 2 medium zucchini, spiralized
• 1 tbsp coconut oil
• 2 eggs, beaten
• 1/2 lb shrimp, chicken, or tofu
• 1 cup bean sprouts
• 1/2 cup shredded carrots
• 3 green onions, sliced
• 1/4 cup roasted peanuts, chopped

For the Sauce:

• 2 tbsp gluten-free tamari
• 1 tbsp fish sauce (ensure gluten-free)
• 1 tbsp tamarind paste
• 1 tbsp honey or coconut sugar
• 1 tsp chili paste or flakes (optional)

Instructions

1. Whisk together all sauce ingredients in a small bowl and set aside.
2. Heat coconut oil in a skillet over medium heat. Add the eggs and scramble until just set. Remove and set aside.
3. In the same skillet, cook the shrimp, chicken, or tofu until cooked through. Remove and set aside.
4. Add the spiralized zucchini, bean sprouts, and carrots to the skillet. Sauté for 2-3 minutes until slightly softened.
5. Return the eggs and protein to the skillet, then pour the sauce over the mixture. Toss well to combine.
6. Top with green onions, peanuts, and additional chili flakes if desired. Serve immediately.

This gluten-free Zucchini Pad Thai is a lighter twist on a Thai favorite, making it ideal for a relaxed Saturday meal. The fresh, zesty flavors and crunchy toppings make this dish an irresistible choice for a healthier indulgence.

Chinese Egg Drop Soup with Vegetables

Egg Drop Soup is a simple yet flavorful Chinese dish that’s naturally gluten-free and perfect for a light Saturday meal. This version is enhanced with colorful vegetables, making it both nutritious and comforting. It’s quick to prepare and warms the soul with every spoonful.

Ingredients

• 4 cups chicken or vegetable broth
• 1 tbsp gluten-free tamari
• 1 tsp sesame oil
• 1/2 tsp grated ginger
• 2 eggs, beaten
• 1 cup mushrooms, thinly sliced
• 1 cup spinach or bok choy
• 1/2 cup shredded carrots
• 1 tbsp cornstarch mixed with 2 tbsp water (optional, for thickening)
• Green onions for garnish

Instructions

1. Bring the broth to a boil in a large pot. Add tamari, sesame oil, and ginger.
2. Stir in the mushrooms and carrots, simmering for 5-7 minutes until tender.
3. If using, add the cornstarch slurry to the soup and stir until slightly thickened.
4. Reduce the heat to low and slowly drizzle in the beaten eggs, stirring gently to create ribbons.
5. Add the spinach or bok choy and cook until wilted.
6. Serve hot, garnished with green onions.

This Chinese Egg Drop Soup with Vegetables is a light and gluten-free option for your Saturday dinner. Its soothing broth, tender vegetables, and delicate egg ribbons make it both nutritious and comforting, perfect for a cozy evening meal.

Gluten-Free Chicken Satay with Peanut Sauce

Chicken Satay is a Southeast Asian favorite that combines smoky, grilled chicken skewers with a rich, creamy peanut sauce. This gluten-free version substitutes soy sauce with tamari, ensuring a safe and delicious dish for those with dietary restrictions. Perfect for a Saturday dinner or appetizer, it’s full of bold, savory flavors and easy to prepare.

Ingredients

• 1 lb chicken breast or thighs, cut into strips
• 12 wooden skewers (soaked in water for 30 minutes)

For the Marinade:

• 3 tbsp gluten-free tamari
• 2 tbsp coconut milk
• 1 tbsp lime juice
• 2 tsp curry powder
• 1 tsp ground turmeric
• 1 garlic clove, minced
• 1 tsp grated ginger

For the Peanut Sauce:

• 1/4 cup peanut butter
• 2 tbsp coconut milk
• 1 tbsp gluten-free tamari
• 1 tbsp lime juice
• 1 tsp honey or coconut sugar
• 1/2 tsp chili paste (optional)

Instructions

1. Mix all marinade ingredients in a bowl. Add the chicken strips and marinate for at least 30 minutes.
2. Thread the chicken onto the soaked skewers.
3. Heat a grill or grill pan over medium heat and cook the skewers for 5-7 minutes per side, until fully cooked.
4. Meanwhile, whisk together all peanut sauce ingredients in a small bowl. Adjust consistency with water if needed.
5. Serve the chicken skewers hot with peanut sauce on the side.

This gluten-free Chicken Satay with Peanut Sauce is a surefire way to make your Saturday dinner special. The smoky, spiced chicken paired with the creamy, nutty dipping sauce creates a flavor-packed dish that’s perfect for sharing or enjoying as a main course.

Vietnamese Pho with Zucchini Noodles

Pho, a fragrant Vietnamese noodle soup, is the ultimate comfort food. This gluten-free twist uses zucchini noodles for a lighter, carb-conscious alternative while preserving the dish’s rich, savory broth. With its aromatic spices and customizable toppings, it’s perfect for a relaxed yet nourishing Saturday evening meal.

Ingredients

• 6 cups beef or chicken broth
• 1 star anise
• 2 cinnamon sticks
• 1-inch piece of ginger, sliced
• 1 small onion, halved
• 1 tbsp fish sauce (ensure gluten-free)
• 1 tsp gluten-free tamari
• 2 cups cooked beef, chicken, or tofu
• 2 medium zucchini, spiralized
• Toppings: fresh bean sprouts, basil, cilantro, lime wedges, sliced chili, and green onions

Instructions

1. In a large pot, bring the broth to a boil. Add star anise, cinnamon, ginger, and onion. Reduce heat and simmer for 20 minutes.
2. Strain the broth to remove spices and aromatics. Stir in fish sauce and tamari.
3. Divide the zucchini noodles between bowls. Add cooked protein and pour hot broth over the top.
4. Serve with a variety of fresh toppings, allowing everyone to customize their bowl.

This gluten-free Zucchini Pho is a wholesome, aromatic dish that’s both light and satisfying. The fragrant broth, paired with fresh herbs and crunchy toppings, makes this recipe perfect for winding down on a Saturday while indulging in vibrant flavors.

Gluten-Free Sesame Ginger Stir-Fry

This Sesame Ginger Stir-Fry is a quick, gluten-free option for Saturday nights when you want a flavorful yet easy meal. Loaded with fresh vegetables, your choice of protein, and a savory-sweet sesame ginger sauce, this dish is a healthy, colorful, and satisfying choice for any occasion.

Ingredients

• 1 lb chicken, beef, shrimp, or tofu
• 3 cups mixed vegetables (broccoli, bell peppers, snap peas, carrots)
• 2 tbsp sesame oil
• 1 tbsp cornstarch mixed with 2 tbsp water (optional)

For the Sauce:

• 1/4 cup gluten-free tamari
• 1 tbsp rice vinegar
• 1 tbsp honey or coconut sugar
• 1 tsp grated ginger
• 1 garlic clove, minced
• 1 tsp sesame seeds

Instructions

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add your protein and cook until fully cooked. Remove and set aside.
2. Add the vegetables to the skillet and stir-fry for 5-7 minutes until tender-crisp.
3. In a small bowl, whisk together all sauce ingredients. Pour the sauce into the skillet and bring to a simmer.
4. If a thicker sauce is desired, stir in the cornstarch slurry and cook for 1-2 minutes until thickened.
5. Return the protein to the skillet and toss everything together. Serve hot over rice or on its own.

This Sesame Ginger Stir-Fry is a versatile and gluten-free crowd-pleaser. Its vibrant vegetables, tender protein, and bold sesame-ginger flavor make it the perfect meal for a lively or relaxing Saturday evening. Whether served on its own or with rice, it’s a dish that’s sure to delight.

Gluten-Free Thai Mango Salad

This refreshing and vibrant Thai Mango Salad is a light, gluten-free dish perfect for a Saturday evening meal or as an appetizer. With its sweet and tangy dressing, crunchy vegetables, and fresh herbs, this salad captures the bold and bright flavors of Thailand. It’s simple to prepare yet full of dynamic flavors, making it a perfect addition to any gluten-free menu.

Ingredients

• 2 ripe mangoes, peeled and julienned
• 1 cucumber, julienned
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves
• 1/4 cup roasted peanuts, chopped
• 2 tbsp gluten-free tamari or coconut aminos
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1 tbsp honey or coconut sugar
• 1-2 tsp chili flakes (optional)

Instructions

1. In a large bowl, combine the mango, cucumber, carrots, red bell pepper, cilantro, and mint.
2. In a small bowl, whisk together tamari, rice vinegar, lime juice, honey, and chili flakes (if using) to make the dressing.
3. Pour the dressing over the salad and toss well to coat all the ingredients.
4. Garnish with chopped peanuts and serve immediately.

This Gluten-Free Thai Mango Salad is a perfect Saturday meal, especially when you’re craving something light and refreshing. The sweet mangoes, crunchy vegetables, and the zesty dressing come together in a delightful harmony, making it a crowd-pleaser. It’s a colorful, nutrient-packed dish that’s full of flavor but light on your stomach.

Gluten-Free Szechuan Stir-Fry with Tofu

Szechuan Stir-Fry is a bold, spicy dish known for its rich flavors and heat. This gluten-free version uses tamari and a medley of vegetables, making it both a flavorful and healthy choice for a Saturday meal. Paired with tofu for protein, it’s a satisfying dish that doesn’t skimp on taste.

Ingredients

• 1 block firm tofu, pressed and cubed
• 2 tbsp sesame oil
• 2 cups broccoli florets
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1/2 cup snap peas
• 3 tbsp gluten-free tamari
• 1 tbsp rice vinegar
• 1 tbsp chili paste or Szechuan sauce
• 1 tsp garlic, minced
• 1 tsp ginger, minced
• 1 tbsp sesame seeds for garnish
• Green onions for garnish

Instructions

1. Heat sesame oil in a large skillet or wok over medium-high heat. Add the tofu and cook until golden brown on all sides. Remove tofu from the pan and set aside.
2. In the same skillet, add the broccoli, bell peppers, and snap peas. Stir-fry for 5-7 minutes until tender-crisp.
3. In a small bowl, whisk together tamari, rice vinegar, chili paste, garlic, and ginger.
4. Return the tofu to the skillet and pour the sauce over the vegetables and tofu. Stir well to coat.
5. Cook for an additional 2-3 minutes until everything is heated through.
6. Garnish with sesame seeds and green onions before serving.

This Gluten-Free Szechuan Stir-Fry with Tofu is a flavorful, spicy dish perfect for a Saturday night. The combination of crispy tofu, vibrant vegetables, and the spicy, savory sauce makes for a satisfying and healthy meal. It’s an excellent choice for anyone who loves a bit of heat and depth of flavor in their dishes.

Gluten-Free Sweet and Sour Shrimp

This gluten-free Sweet and Sour Shrimp is a deliciously tangy and savory dish, perfect for a Saturday dinner. The shrimp is coated in a sticky sweet-and-sour sauce made from simple ingredients, offering a gluten-free version of the classic Chinese takeout favorite. Paired with vegetables and served with rice, this dish is both indulgent and healthy.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp cornstarch
• 2 tbsp sesame oil
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1/2 onion, diced
• 1/2 cup pineapple chunks
• 2 tbsp gluten-free tamari
• 1 tbsp rice vinegar
• 3 tbsp honey or coconut sugar
• 1 tbsp ketchup
• 1/2 tsp chili flakes (optional)
• Cooked rice for serving

Instructions

1. Toss the shrimp with cornstarch until evenly coated.
2. Heat sesame oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until golden and cooked through. Remove the shrimp and set aside.
3. In the same skillet, add the bell peppers, onion, and pineapple. Stir-fry for 4-5 minutes until the vegetables are tender.
4. In a small bowl, whisk together tamari, rice vinegar, honey, ketchup, and chili flakes (if using). Pour the sauce into the skillet and bring to a simmer.
5. Add the shrimp back into the skillet and toss everything together until the shrimp is coated in the sauce.
6. Serve over cooked rice.

This gluten-free Sweet and Sour Shrimp is a perfect Saturday night dish that offers a balance of sweetness, tang, and savory depth. The juicy shrimp, crunchy vegetables, and pineapple come together in a dish that’s satisfying, flavorful, and free from gluten. It’s a great way to enjoy a classic Chinese dish without compromising on dietary needs.

Gluten-Free Korean Beef Bulgogi

Korean Bulgogi is a flavorful and aromatic dish featuring tender marinated beef, traditionally served with rice and vegetables. This gluten-free version uses tamari in place of soy sauce, making it suitable for those with dietary restrictions while still capturing the classic umami flavor. It’s quick to prepare, making it an ideal choice for a weekend dinner full of bold flavors.

Ingredients

• 1 lb flank steak, thinly sliced
• 3 tbsp gluten-free tamari
• 1 tbsp sesame oil
• 2 tbsp honey or coconut sugar
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tbsp rice vinegar
• 1 tsp sesame seeds
• 2 green onions, chopped
• Cooked rice (optional, for serving)

Instructions

1. In a bowl, whisk together tamari, sesame oil, honey, garlic, ginger, and rice vinegar.
2. Add the sliced beef to the marinade and toss to coat. Marinate for at least 30 minutes (or up to 2 hours for more flavor).
3. Heat a large skillet over medium-high heat. Add the marinated beef in a single layer and cook for 2-3 minutes per side until browned and caramelized.
4. Sprinkle with sesame seeds and chopped green onions.
5. Serve hot with steamed rice and additional vegetables if desired.

This Gluten-Free Korean Beef Bulgogi offers a savory, sweet, and slightly smoky flavor in every bite. The tender beef, marinated in a blend of tamari, sesame oil, and honey, creates a satisfying dish that’s perfect for a weekend meal. It’s simple, quick, and packed with authentic Korean flavors that everyone will enjoy.

Gluten-Free Thai Red Curry with Chicken

This Thai Red Curry with Chicken is a rich, fragrant dish featuring tender chicken simmered in a creamy coconut milk-based sauce, infused with aromatic spices and a hint of heat. The curry is naturally gluten-free and can be made with a variety of vegetables, making it versatile for different tastes. It’s a comforting and satisfying dish, perfect for a cozy Saturday evening.

Ingredients

• 1 lb chicken breast, cut into bite-sized pieces
• 2 tbsp red curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp gluten-free tamari
• 1 tbsp fish sauce (optional)
• 1 tbsp brown sugar
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup baby carrots, sliced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice
• Cooked rice or cauliflower rice (for serving)

Instructions

1. Heat a large pot over medium heat and add the chicken pieces. Cook until browned on all sides.
2. Add the red curry paste, tamari, and fish sauce (if using), and cook for 1-2 minutes, stirring to coat the chicken.
3. Pour in the coconut milk, chicken broth, and brown sugar. Stir to combine and bring to a simmer.
4. Add the bell pepper, zucchini, and carrots. Simmer for 10-15 minutes until the chicken is fully cooked and the vegetables are tender.
5. Stir in lime juice and fresh cilantro.
6. Serve the curry over cooked rice or cauliflower rice.

This Gluten-Free Thai Red Curry with Chicken is a fragrant, satisfying dish full of flavor and comfort. The creamy coconut milk balances the heat from the red curry paste, creating a rich and aromatic sauce that complements the tender chicken and vegetables. It’s an ideal dish for a warming Saturday dinner that’s sure to please everyone at the table.

Gluten-Free Miso Soup with Tofu and Seaweed

Miso Soup is a traditional Japanese dish that is light yet full of umami flavor. This gluten-free version uses tamari to replace soy sauce, making it suitable for those with gluten sensitivities. The soup features tofu, seaweed, and green onions, making it both nutritious and comforting—a perfect light meal or starter for a Saturday evening.

Ingredients

• 4 cups water or vegetable broth
• 3 tbsp gluten-free tamari
• 2 tbsp white miso paste
• 1/2 block firm tofu, cubed
• 1/4 cup dried wakame seaweed
• 2 green onions, sliced
• 1 tsp sesame oil (optional)

Instructions

1. In a medium saucepan, bring the water or broth to a simmer.
2. In a small bowl, mix the miso paste with a few tablespoons of hot broth to create a smooth slurry. Add the slurry to the saucepan and whisk to combine.
3. Stir in the tamari and sesame oil (if using).
4. Add the tofu cubes and dried wakame seaweed to the soup. Simmer for 3-5 minutes, until the tofu is heated through and the seaweed has rehydrated.
5. Garnish with green onions and serve hot.

This Gluten-Free Miso Soup with Tofu and Seaweed is a simple yet satisfying dish, perfect for a light Saturday meal. The combination of savory miso, soft tofu, and briny seaweed provides a nourishing and flavorful broth that’s both comforting and soothing. It’s a great way to enjoy traditional Japanese flavors while keeping the meal gluten-free.

Note: More recipes are coming soon!