Hey everyone, hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, low fodmap - vegan miso ramen. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Low Fodmap - Vegan Miso Ramen is one of the most popular of current trending meals on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Low Fodmap - Vegan Miso Ramen is something which I’ve loved my entire life. They are nice and they look wonderful.

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

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

1. Get The Broth
2. Prepare 1000 ml water
3. Prepare 10 g dried kelp
4. Prepare 10 g dried Black Fungi
5. Make ready Tbs White Miso
6. Take Handful fresh Coriander
7. Take Toppings
8. Get Firm Tofu (half a block)
9. Get 1 bunch Soba noodles
10. Prepare 1 Courgette
11. Take 1 Carrot
12. Prepare 1 handful Kale
13. Prepare 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 exceptional food low fodmap - vegan miso ramen recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!