Low FODMAP Miso Veggie Ramen

Serves: 4-6

Ingredients:

  • 2 Tbsp garlic-infused olive oil*

  • 1/4 c leek leaves, chopped

  • 2 medium carrots, chopped

  • 1 block firm tofu, pressed & cubed (can sub protein of choice)

  • 1 can mushrooms, drained & rinsed

  • 2-3 Tbsp miso paste

  • 6-8 c low FODMAP broth or water

  • 1 package brown rice ramen noodles*

  • 4 eggs

*Affiliate link: use code ERINFODY15 to save 15% on your first Fody Foods order.

Directions:

  1. Heat olive oil in a large stock pot. Add leek leaves and carrots, coat in oil, then cover and cook for 5-8 minutes, until carrots are softened. Add tofu (make sure as much liquid as possible is pressed out), then cook 4-5 minutes until tofu is slightly browned. Add mushrooms.

  2. Heat 4 c broth/water and miso paste in a bowl (in the microwave) or a pot (on the stove). Whisk until miso paste completely dissolves into the broth. Add broth/water to the pot with veggies. Add brown rice noodles and any additional broth/water to cover the vegetables and noodles fully. Bring to a simmer.

  3. While noodles are cooking, Bring a small pot of water to a boil. Add eggs to the boiling water and cook for 6 minutes. Remove eggs and place in an ice water bath. Once cooled, peel and cut in half. 

  4. Serve ramen by scooping vegetables and noodles into a bowl, then pouring broth over the top. Add egg and any additional toppings you prefer.

*My preferred brown rice ramen brand is Lotus Foods. 

Erin JudgeComment