Low-FODMAP miso ramen
This low-FODMAP miso ramen combines silky rice noodles, golden tofu, and tender pak choi in a fragrant, umami-rich broth. Fresh ginger, chilli, and a squeeze of lime juice balance the savoury depth of miso and mushrooms. Top with chopped coriander and green onion tops for a comforting, belly-friendly bowl.
Ingredients
- Olive Oil5 ml
- Tamari15 ml
- Lime juice10 ml
- water1500 ml
Instructions
4 steps- 1
Heat the oil in a wok over a medium heat. Fry the chilli and ginger for 2 minutes. Add the tofu, tamari, miso, lime juice, mushrooms and a splash of water and fry for 5 minutes over a high heat. Add 1.5 litres/2 pints just-boiled water and reduce the heat to a simmer.
- 2
Add the green spring onion stalks and taste, adding a dash more chilli, ginger or salt if needed.
- 3
Add the noodles and cook according to the packet instructions.
- 4
Divide the pak choi between two bowls, with the green tips poking out of the top. Ladle in the noodles and miso soup, then garnish with carrot, chilli, a sprinkle of spring onion green tips and a sprig of coriander.
Nutrition
1 serving ≈ 750 g
Nutrition values are estimates. - means data is unavailable.
My notes and cooking history
Your notebook is private to your account.
Sign in to keep your cooking notes