Gluten-Free Mushroom and Miso Ramen
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Recipe Type
Soups & Stews Recipes
7 recipes
Curated by
Evelina Melnikova
Soup is one of those rare categories where going gluten free barely requires any adjustment. Most traditional soups are built on vegetables, broth, and protein, none of which contain gluten. The trouble starts when recipes call for flour as a thickener or when you reach for a can of store-bought broth that has hidden wheat-based ingredients on the label. Once you know what to watch for, the entire world of soups and stews opens up.
The recipes here lean toward hearty, meal-sized bowls. The winter vegetable soup with cilantro and lime is a good starting point. It is simple enough for a weeknight but substantial enough to serve as dinner. The lentil stew with Swiss chard and mushrooms packs serious protein from the lentils and gets its body from slow simmering rather than any thickener at all.
For thickening without flour, you have more options than you might expect. Pureeing a portion of the soup and stirring it back in creates natural body. Potatoes, white beans, and lentils all break down during cooking and thicken the broth on their own. Cornstarch slurry works when you need quick results, and arrowroot powder is another option that produces a clearer finish than cornstarch. The key is adding these toward the end of cooking so they do not break down completely and lose their thickening power.
Editor's Picks
Editor's Pick
Winter Vegetable Soup with Fresh Cilantro and Lime
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Editor's Pick
Vegan Lentil Stew with Swiss Chard and Mushrooms
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Editor's Pick
Warming Winter Soup with Potatoes, Beans, and Sweet Corn
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Winter Vegetable Soup with Fresh Cilantro and Lime
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Winter Parsnip Puree Soup with Roasted Garlic Oil
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Warming Winter Soup with Potatoes, Beans, and Sweet Corn
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Gluten-Free Vegan Broccoli and Potato Soup
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Vegan Lentil Stew with Swiss Chard and Mushrooms
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Tomato Soup with Kefir
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Frequently Asked Questions
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Puree a portion of the soup and stir it back in, use naturally starchy ingredients like potatoes or white beans, or add a cornstarch or arrowroot slurry near the end of cooking. All produce excellent body without any gluten.
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Not always. Some commercial broths contain barley, wheat-based soy sauce, or hydrolyzed wheat protein. Always check labels carefully. Better yet, make your own broth from vegetable scraps or bones so you know exactly what is in it.
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Most soups built on vegetables, beans, lentils, and clear broth are naturally gluten free. Minestrone (without pasta), tomato soup, split pea soup, and most chilis qualify. Avoid cream soups thickened with flour and anything with barley.
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Yes. Most soups and stews freeze beautifully for 3 to 4 months. Cool completely before freezing and leave headroom in containers for expansion. Soups with potatoes may become slightly grainy after thawing but still taste fine.
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Add protein-rich ingredients like lentils, beans, chickpeas, or tofu. Starchy additions like potatoes or sweet potatoes add substance. Serving with gluten free bread or crackers rounds out the meal.
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