Made from fermented bean curds, miso paste is great for your gut and can even be enjoyed on whilst following a Low FODMAP diet. Excellent source of Iodine, Magnesium and Iron.
What’s not to love about miso soup?
Made from fermented bean curds, miso paste is great for your gut and can even be enjoyed on whilst following a Low FODMAP diet.
Brown rice noodles make an excellent gluten-free alternative to traditional soba noodles (which are typically made from a combination of buckwheat and wheat) and the use of ginger, green shallots and chilli give this soup a delicate spice with plenty of fragrance.
Make sure you choose gluten free soy sauce and remove the whole garlic pieces to keep this meal low FODMAP.
If you have no difficulty digesting fermentable carbohydrates, we suggest throwing in some thinly sliced mushrooms.
Firm tofu would also make a perfect alternate to eggs for the vegan low FODMAP-ers out there.
- 100g Cooked brown rice noodles
- 6 Hard-boiled eggs, chopped in half
- 3 cups Water
- 1 clove Garlic, chopped in half
- 3 tsp Grated ginger
- 2 tsp Chilli flakes
- 1 tbsp Rice bran oil
- 1 tbsp Gluten free soy sauce
- 1 tsp Sesame seed oil
- 2 tbsp White miso paste
- 3 Lemon wedges
- 1/3 cup Frozen peas
- 1 Carrot, julienned
- 1 cup Baby spinach, chopped
- 2 stalks Shallots (green part), thinly sliced
- Prepare vegetables.
- Cook rice noodles, drain and set aside.
- Boil eggs, peel and set aside
- Combine oil, chilli, garlic and ginger in a large pot.
- Sauté on moderate heat for 2 minutes, then add the shallots, soy sauce and water.
- Bring to the boil and then reduce to a low/moderate heat.
- Add the miso paste, carrots and peas.
- Cook for 5 minutes, stirring occasionally.
- Remove the garlic pieces from the soup, then add sesame oil, spinach leaves and the juice of one lemon wedge.
- Stir to combine.
- To serve, add half the noodles to each bowl and top with the soup.
- Add two eggs to each portion and garnish with a lemon wedge.