Low FODMAP Miso Cod Ramen
This Low FODMAP Miso Cod Ramen is from the book Wagamama Feed Your Soul, in which we found much inspiration.
Ingredients:
Cod Marinade:
Vegetables & Soba:
- 3 tablespoons vegetable oil
- 6 1/2- ounces (180 g) cooked soba noodles, kept warm
- 2 cups (150 g) chopped bok choi
- 2¼ cups (540 ml) low FODMAP Vegetable Broth
- 2 teaspoons soy sauce
- 1 teaspoon oyster sauce
- 1 tablespoon fish sauce
Garnish:
- 2 scallions, green parts only, finely sliced
- 12 pieces bamboo shoots
- 1 tablespoon chili oil to taste
Preparation:
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For the Cod Marinade: Place the marinade ingredients in a wide, shallow bowl and stir to combine. Add the cod fillets and coat well, then cover and leave to marinate in the fridge for at least 30 minutes.
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Cook the Fish, Vegetables & Soba: Heat 2 tablespoons of the vegetable oil in a skillet or wok over medium heat until hot and place the cod fillets, skin-side down, into the pan. Pan-fry the fish for 2 to 3 minutes until the skin is golden brown, then turn and cook for a further 2 to 3 minutes on the other side. Transfer the fish to a plate and set aside.
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Add the remaining 1 tablespoon oil to the wok and stir-fry the bok choi until it starts to wilt. Add the vegetable stock to the wok with the soy, oyster, and fish sauces and stir to heat through.
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Divide the cooked noodles between 2 serving bowls and add the broth. Top with the bok choi and cod and garnish with the scallions, menma, and a drizzle of chili oil, to taste.
Notes:
Tips
- I love that this dish features traditional soba! The low FODMAP diet is not a gluten-free diet and soba noodles, in the amounts suggested here, are allowed - and encouraged!