Tofu & Tomato Chinese Noodle Soup
This is my favourite recipe to turn to when I've had a particular bad IBS flare. It feels incredible nourishing and gentle for my body. Also it tastes great and is very quick to prepare, so it's a winner all round.
[Prep Time: 2 mins. Cook Time: 6 mins. Total Time = 8 Minutes]
Serves one to two.
100g tofu, finely cubed
1 sheet of nori (seaweed), cutting into little flakes
1 large common tomato, finely diced
2 tsp worth of root ginger, peeled and finely chopped
1 tbsp sesame seed oil
1/4 tsp turmeric
1 tbsp soy sauce
1 tsp miso paste
500ml/2 cups of lowFODMAP veggie stock (I use these)
1 rice noodle nest 1 tsp corn starch/flour
2 tbsp spring onion, dark greens only
generous sprinkle of black pepper
Start by chopping/cutting the tofu, nori, ginger and tomato.
In a sauce pan, gentle heat half the sesame seed oil and add the tofu, turmeric, half the soy sauce and the ginger.
Stir through and add the tomato and miso paste.
Pour in the stock and pop in the rice noodles.
Once the noodles have softened (2-3 mins) sprinkle in the nori.
Mix the corn starch with around 2 tbsp of water and pour into the soup. It was thicken up very quickly, so stir fast!
Transfer to a serving bowl and add the remaining soy sauce, sesame seed oil, spring onion greens and black pepper.
You can watch the recipe being made in the video below. If you are struggle with IBS and new to lowFODMAP you may be interesting in Your Wild Gut Project. I made it with the help of a FODMAP-trained dietician, to specifically guide vegans through the diet with loads of recipes, a meal plan, technical explanations and practical tips.