Scrumptious Gluten-Free Japanese Breakfast: Aromatic Miso Soup & Crispy Tempura Delight
Discover a scrumptious gluten-free Japanese breakfast recipe that features an aromatic miso soup and crispy tempura delights. This delectable meal is perfect for those seeking a sensory experience while adhering to a gluten-free diet. Enjoy this flavorful and culturally rich dish with friends and family, or share it with fellow food enthusiasts online.
Allergens
Shellfish (shrimp)
Ingredients
- 4 cups dashi broth (gluten
- free)
- 1/2 cup white miso paste (gluten
- free)
- 1/4 cup mirin
- 2 tbsp soy sauce (gluten
- free)
- 1 cup chopped green onions
- 1 cup tofu, cubed
- 8 shrimp, peeled and deveined
- 1 cup mixed vegetables (e.g., carrots, zucchini, bell pepper)
- 1 cup gluten
- free tempura batter mix
- 8 oz chicken or fish fillet
- Vegetable oil for frying
Instructions
- In a large pot, combine dashi broth, miso paste, mirin, and soy sauce. Bring to a simmer over medium heat, stirring until well combined. Add the chopped green onions and cubed tofu. Let it cook for about 5 minutes.
- Preheat oil in a deep fryer or heavy pot to 350°F (175°C) for tempura. In a shallow bowl, mix the gluten free tempura batter according to package instructions.
- Coat shrimp and chicken or fish fillet pieces in the tempura batter, one at a time. Carefully lower them into the hot oil using tongs or a frying spider. Fry until golden brown, about 2 3 minutes for shrimp and 4 5 minutes for chicken or fish. Remove from oil and drain on paper towels.
- Add cooked shrimp and fried tempura to the miso soup, along with the mixed vegetables. Let it cook for another 3 4 minutes until the vegetables are tender.
- Serve hot in individual bowls, garnished with additional green onions if desired.
Chef’s Insight
To deepen the flavors, add a pinch of sugar to the dashi broth.
Notes
Adjust the spiciness of the miso soup according to personal preference by adding more or less miso paste.