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:
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.
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.
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.
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.