Gluten-Free Dim Sum Turnip Soup
By the Gluten Free Recipes team ·
This comforting gluten-free soup captures the delicate flavors of dim sum with tender turnip and savory broth. It's a nourishing and satisfying meal, perfect for a light lunch or starter.
At a glance: This medium soups and stews recipe yields 4 servings in about 1h 5m (20 min prep, 45 min cook). It uses 12 ingredients — including certified gluten-free chicken or vegetable stock, daikon radish, protein — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Dim Sum Turnip Soup: When preparing this soups and stews recipe, commercial broths and stocks are high risk — many contain yeast extract (often barley-derived), wheat starch, or caramel colour from wheat. Use certified GF stock (Pacific Foods Organic GF, Swanson Natural Goodness) or make your own. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Dim Sum Turnip Soup: This recipe relies on naturally gluten-free ingredients like daikon radish and cornstarch for thickening. Always ensure your stock is certified gluten-free to avoid hidden gluten.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 pound daikon radish (turnip), peeled and cut into 1-inch cubes
- 1 cup protein (cooked shredded chicken, firm tofu cubes, or cooked lentils)
- 1 medium yellow onion, chopped
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 cloves garlic, minced
- 2 tbsp neutral oil (like canola or grapeseed)
- 1 tbsp cornstarch mixed with 2 tbsp cold water
- 1 tsp salt, or to taste
- 1/2 tsp black pepper, or to taste
- 1 tbsp fresh ginger, grated (optional)
Instructions
- 1
Heat the neutral oil in a large soup pot or Dutch oven over medium heat. Add the chopped yellow onion and minced garlic, sautéing until the onion is softened and translucent, about 5-7 minutes. If using, add the grated fresh ginger and cook for another minute until fragrant.
- 2
Add the sliced carrots and celery to the pot, stirring occasionally for about 3-4 minutes until they begin to soften slightly. If you are using pre-cooked protein like shredded chicken or lentils, you can add them now to warm through.
- 3
Pour in the certified gluten-free chicken or vegetable stock and add the cubed daikon radish. Bring the liquid to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for 25-30 minutes, or until the daikon radish is tender when pierced with a fork.
- 4
Once the daikon radish is tender, whisk the cornstarch slurry into the simmering soup. Continue to cook, stirring gently, for another 5 minutes until the soup has thickened to your desired consistency. If you are using firm tofu cubes, add them during this step to warm through.
- 5
Season the soup generously with salt and black pepper to taste. Ladle the hot soup into bowls and serve immediately, garnished with fresh herbs if desired.
Nutrition (per serving)
Tips & Notes
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Refrigerating onions for 15 minutes before cutting reduces the compounds that cause eye irritation.
- Pound chicken breasts to an even thickness so they cook uniformly without drying out on the edges.
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