How to Prepare Ultimate Low Fodmap - Vegan Miso Ramen

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, low fodmap - vegan miso ramen. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Low Fodmap - Vegan Miso Ramen is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. Low Fodmap - Vegan Miso Ramen is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook low fodmap - vegan miso ramen using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Low Fodmap - Vegan Miso Ramen:

1. Get The Broth
2. Take 1000 ml water
3. Make ready 10 g dried kelp
4. Prepare 10 g dried Black Fungi
5. Get Tbs White Miso
6. Take Handful fresh Coriander
7. Make ready Toppings
8. Take Firm Tofu (half a block)
9. Make ready 1 bunch Soba noodles
10. Make ready 1 Courgette
11. Take 1 Carrot
12. Make ready 1 handful Kale
13. Get Nori Seaweed sheet x1 (optional)

Instructions 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’s going to wrap it up for this special food low fodmap - vegan miso ramen recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!