Low-FODMAP miso ramen
This vegan miso ramen is an easy low-FODMAP meal. Ready in less than 30 minutes, it’s great for a quick dinner or lunch. The miso has an umami taste which complements the crunchy pak choi.
The green part of spring onions are low FODMAP, but make sure you don't use the white part. Ensure the tofu is firm or extra firm as the water-soluble fructans have been drained away. Don't use soft tofu on a low-FODMAP diet. Each serving provides 387kcal, 19g protein, 58g carbohydrate (of which 8g sugars), 7g fat (of which 1g saturates), 8g fibre and 2.3g salt.
- 1 tsp olive oil
- 1 small red chilli, finely chopped, plus extra, sliced, to garnish
- 2.5cm/1in fresh ginger, peeled and finely grated
- 140g/5oz firm or very firm tofu, drained and dried on kitchen paper, cut into 4cm/1½in cubes
- 1 tbsp tamari
- 1 tsp brown miso paste
- ½ lime, juice only
- 100g/3½oz shimeji mushrooms, separated
- 6 green stalks of spring onions (discard the white bases), chopped, plus extra to garnish
- 150g/5½oz gluten-free noodles (buckwheat or rice noodles work really well)
- 2 pak choi, trimmed and sliced
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.
Add the green spring onion stalks and taste, adding a dash more chilli, ginger or salt if needed.
Add the noodles and cook according to the packet instructions.
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.
Shimeji are small mushrooms that tend to grow in clumps; separate them by slicing across the base of the stalks.