Low Fodmap - Vegan Miso Ramen
Low Fodmap - Vegan Miso Ramen

Hi everyone, hope you’re having an incredible day. Today, I’m gonna show you how to prepare a special dish, low fodmap - vegan miso ramen. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Low Fodmap - Vegan Miso Ramen is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions every day. They’re fine and they look fantastic. Low Fodmap - Vegan Miso Ramen is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook low fodmap - vegan miso ramen using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Low Fodmap - Vegan Miso Ramen:
  1. The Broth
  2. 1000 ml water
  3. 10 g dried kelp
  4. 10 g dried Black Fungi
  5. Tbs White Miso
  6. Handful fresh Coriander
  7. Toppings
  8. Firm Tofu (half a block)
  9. 1 bunch Soba noodles
  10. 1 Courgette
  11. 1 Carrot
  12. 1 handful Kale
  13. Nori Seaweed sheet x1 (optional)
Steps to make Low Fodmap - Vegan Miso Ramen:
  1. Prep the broth by soaking the kelp and funghi 1000ml of cold water for atleast 30 mins. You can do this well in advance and just leave in the fridge.
  2. Meanwhilst you can prep all your veggies and tofu. Cut to your preference but you wanna keep all elements roughly the same size. Mix up the shapes though.. have fun with it! I would then pre boil the carrots and courgettes to get them to your desired consistency and set everything to one side in a bowl.
  3. In the same water you boiled the carrots and courgette you can then add the Soba noodles.. cooked for 3 minutes only on a boil. Then drain and add a little oil to the noodles and set aside
  4. Now in a pan and on a low heat bring the kelp, funghi and water to a boil but be sure to turn the heat of just before you reach boiling to avoid spoiling the kelp. This process should take about 15 minutes.
  5. Now your stock is infused, remove the kelp and funghi and add the miso. Add fresh chopped Coriander (with stalks) and salt to taste you can also add a bit of glorious msg if you have it.. now you are ready to go.
  6. Add all your veggies and tofu into the broth and cook on a gentle boil for a further 5 mins.
  7. Plate up by adding the noodles in first and then generous ladles of broth and delicious veggies. Garnish with coriander and nori if you have any :))

So that is going to wrap it up for this special food low fodmap - vegan miso ramen recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!