Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, low fodmap - vegan miso ramen. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

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

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

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

1. Make ready The Broth
2. Make ready 1000 ml water
3. Get 10 g dried kelp
4. Get 10 g dried Black Fungi
5. Make ready Tbs White Miso
6. Make ready Handful fresh Coriander
7. Make ready Toppings
8. Get Firm Tofu (half a block)
9. Prepare 1 bunch Soba noodles
10. Prepare 1 Courgette
11. Make ready 1 Carrot
12. Make ready 1 handful Kale
13. Make ready 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 :))
8. Ready to serve and ENJOY!

So that’s going to wrap it up with this special food low fodmap - vegan miso ramen recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!