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    Delicious Miso Soup with Chicken (Gluten-Free)


    Jefferson Adams

    I love miso soup, but whenever I've made it at home, I've never been able to get the full, deep, rich, complex flavor that I routinely have at my favorite Japanese restaurants. That's because, until recently, I hadn't discovered the secrets of dashi.


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    Dashi is one of the most basic cooking stocks in Japanese cuisine, and it is the secret to a truly delicious miso soup. Dashi is made by boiling dried kelp (seaweed) and dried bonito fish flakes. You can find numerous kinds of instant dashi at most Asian or Japanese markets. The more dashi you add, the richer the soup will taste.

    This miso soup can be made with yellow, white or red miso paste. Yellow miso makes a sweet and creamy soup, while red miso makes a stronger, saltier soup.

    The finished miso soup. Photo: Jefferson AdamsIngredients:
    1/2 to 1 small chicken breast (about 2 to 4 ounces), cut into bite sized pieces
    2 teaspoons dashi granules
    4 cups water
    3 tablespoons miso paste
    1 (8 ounce) package medium or silken tofu, diced
    1 tablespoon dried seaweed (optional)
    2 green onions, sliced diagonally into 1/2 inch pieces
    2 strips lemon peel, thinly sliced

    Directions:
    In a medium saucepan over medium-high heat, combine dashi granules and water.

    Add chicken and bring to a boil. Skim any foam that accumulates as chicken cooks.

    Reduce heat to simmer. Add seaweed. Stir in tofu.

    Separate the layers of the green onions, and add them to the soup.

    Simmer gently for 2 to 3 minutes and gently dissolve the miso paste into the liquid.

    Serve in small bowls. Garnish with lemon rind.

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    The starter culture for miso can be grown on gluten grains. It is then removed from the grains so they technically are not an ingredient and not listed on the label. To obtain information, one has to contact the manufacturer and ask about the koji(starter culture). Kome(rice) koji is desireable for Celiacs since the starter culture is grown on rice.

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    Guest Lynne Whaley

    Posted

    GLUTEN ALERT: Miso is made from many grains and beans, and it can contain BARLEY, RYE and/or WHEAT! Make sure that the miso you use is not a mixed type, but the soy based miso!

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    Guest Clarkie

    Posted

    My understanding is that miso is not gluten free as it is all made in facilities that process barley (some varieties of miso contain barley). I've never found a miso that says it is gluten free and I've even called some manufacturers to check. If anyone knows of a truly gluten free miso, I'd love to know. My celiac child really misses it.

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    My understanding is that miso is not gluten free as it is all made in facilities that process barley (some varieties of miso contain barley). I've never found a miso that says it is gluten free and I've even called some manufacturers to check. If anyone knows of a truly gluten free miso, I'd love to know. My celiac child really misses it.

    Miso is soy-based and most varieties are gluten-free. We've not seen on that contains barley, but check the ingredients!

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    The starter culture for miso can be grown on gluten grains. It is then removed from the grains so they technically are not an ingredient and not listed on the label. To obtain information, one has to contact the manufacturer and ask about the koji(starter culture). Kome(rice) koji is desireable for Celiacs since the starter culture is grown on rice.

    I've heard this for years but it is a bit like the blue cheese myth...I've always eaten miso and have never had an issue...my wife makes it regularly. We need more here than this same old rumor...sorry!

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    South River Miso has a good series on their website that explains how miso is made and that the starter culture can contain barley. I wasn't able to post a link in the comments. I have researched this in Japanese and English and contacted companies. I have also made my own miso at home using purchased starter culture grown on rice, where it comes as grains of rice innoculated with the spores. There is one variety of miso that contains barley as an ingredient in the finished product, but it is rarely found outside of Japan. However the starter culture can still be grown on barley even if barley itself is not intentionally included in the finished product. As always please, don't just take any one person's word, each one of us must do our own due diligence and ask questions of manufacturers.

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    Guest admin

    Posted

    South River Miso has a good series on their website that explains how miso is made and that the starter culture can contain barley. I wasn't able to post a link in the comments. I have researched this in Japanese and English and contacted companies. I have also made my own miso at home using purchased starter culture grown on rice, where it comes as grains of rice innoculated with the spores. There is one variety of miso that contains barley as an ingredient in the finished product, but it is rarely found outside of Japan. However the starter culture can still be grown on barley even if barley itself is not intentionally included in the finished product. As always please, don't just take any one person's word, each one of us must do our own due diligence and ask questions of manufacturers.

    A starter culture that contains barley does not mean that the end product contains gluten. For example sour dough bread studies have indicated that the fermentation process in actual wheat grain-based bread can eliminate the gluten in bread. Again, I don't recommend this to anyone, but you can read the science here:

    http://www.celiac.com/articles/752/1/Study-Finds-Wheat-based-Sourdough-Bread-Started-with-Selected-Lactobacilli-is-Tolerated-by-Celiac-Disease-Patients/Page1.html

     

    Since miso is also highly fermented I suspect that it would likely test gluten-free as well, due to the same reason, although this theory should be tested. Again, I've always eaten miso and never had an issue with it.

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    Appreciate all the discussion and insights for my celiac daughter who loves miso soup.

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    Guest Jefferson

    Posted

    GLUTEN ALERT: Miso is made from many grains and beans, and it can contain BARLEY, RYE and/or WHEAT! Make sure that the miso you use is not a mixed type, but the soy based miso!

    This article refers only to miso made from soy.

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    Most Asian pastes/sauces (even sake) requiring a fermentation process with [Aspergillus oryzae/Koji] are almost always dealing with a gluten containing starter because its cheaper. You cant assume because its not listed as an ingredient that it was not present at one time in the production of the item. Technically they scraped, filtered, funneled the bulk of the fermentation starter away - but there is no magical process to remove gluten from any product once its gotten into it. Always be leery and look for a gluten free symbol because at least they made sure there´s never more than a certain amount of gluten in the product.

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    Jefferson Adams
    Stuffed chicken soup with ginseng, what the Koreans call Sam Gae Tang, is a delicious, fragrant soup that is surprisingly easy to make.
    In Korea, it is commonly made during the hot summer months, when Koreans like to drink hot soup or stews. The Koreans believe that hot and spicy liquids help the body to regulate itself and stay cooler in the summer heat.
    I find that it makes a great meal during the cold winter months. The very slight spiciness of the delicious broth leaves me feeling warm, and the sweet, rich chestnuts, rice and chicken leave me feeling satisfied.
    Ingredients:
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    Stuff the chicken with the sweet rice, chestnuts and garlic. Use toothpicks as needed to help keep the stuffing in the bird(s).
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    Sources:
    1. Toft M, Dietrichs E. Aggravated stuttering following subthalamic deep brain stimulation in Parkinson’s disease--two cases. BMC Neurol. 2011 Apr 8;11:44.
    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

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