22/07/2019
Low fodmap, vegan miso ramen ā£
ā£
This was too good not to post ššā£
ā£
I found this recipe on Pinterest by lowfodmapper.com and Iām so glad I came across is because itās my new fave dinner! ā£
ā£
Here is the recipe: ā£
ā£
2 servings:ā£
ā£
Pasteā£
ā£
1 large chili pepperā£
1.5 tbsp garlic infused oilā£
3 tbsp waterā£
1.5 tsp minced gingerā£
2 tbsp mirinā£
1 tsp sesame oilā£
2 tbsp white miso pasteā£
1/4 cup red miso pasteā£
1.5 tsp tahiniā£
ā£
Soupā£
ā£
1.5 tsp sesame oilā£
1/4 tsp pepperā£
1 cup almond milk ā£
2 cups waterā£
1 stock cube ā£
Rice noodlesā£
Fresh spring onion (green part only), to topā£
White and black sesame, to topā£
Nori sheet, sliced into rectangles, to topā£
Fresh bean sprouts, to topā£
Crushed peanuts, to topā£
ā£
Blend all ingredients until paste forms (it will be thick ā if too thick, scrape down the sides, add a tiny bit more water, and blend again)ā£
Heat paste on stovetop over low-medium heat until simmeringā£
Simmer for 5 minutes, stirring occasionallyā£
Remove from heat and let cool completelyā£
Cover and refrigerate until neededā£
Prepare soft boiled egg by slowly submerging 1 egg into nearly boiling water, keeping the water just below boiling temperature and cooking for 6 minutesā£
Place the egg in cold water and once completely cooled, remove shellā£
In large pot, heat sesame oil over medium heat, then add 1/3 of the soup paste until fragrantā£
Add 2 cups water, 1 cup almond milk and 1-2 crumbed stock cubes (the reason as I say 1-2 is that miso ramen is VERY salty and for some, I can see how 2 stock cubes would render the soup too salty ā in which case, only use 1 or 1.5)ā£
Bring to simmer, and cook until the soup paste has dissolvedā£
Slowly add the rest of the paste, stirring until it has completely dissolvedā£
Separate rice noodles into 2 separate bowlsā£
Divide the soup and pour over the noodlesā£
Add optional toppings above (ie. bean sprouts, crushed peanuts, sesame, nori, etc.)ā£
ā£
@ South Shields
