Description
A simple low FODMAP beef ramen with spelt noodles. This recipe is lactose-free, dairy-free, soy-free and there is also a gluten-free option.
Ingredients
Scale
- 3 blocks spelt ramen (about 180 g), gluten-free soba noodles or rice noodles*
- 300 g (0.6 pounds) beef, in cubes
- 150 g (1 cup) carrot
- 1.5 liter (6 cups) stock (I used three stock cubes to make this, check the ingredients on the package to make sure you use low FODMAP stock cubes)
- 1 tbsp tamarind paste or 2 tbsp soy sauce
- spring onion, only the green part
- fresh cilantro
- 1/2 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- pepper and salt
Instructions
- Heat 1.5 liter of stock in a pan. Add the cubed beef and leave to simmer on low heat for 1 to 1.5 hours, until the beef is fully cooked and tender.
- Cut the carrot into small pieces. Add them to the soup. Add some rings of spring onion and the tamarind paste too.
- Season the soup with cumin, paprika, cayenne pepper, pepper and salt and leave the soup to simmer for another 15 minutes.
- Finally add the noodles and leave them to simmer for 10 minutes until they have softened. Taste the soup and add some extra spices if necessary.
- Divide the soup over the bowls and serve with some extra spring onion and fresh cilantro.
Notes
*Spelt noodles have not been tested yet. Spelt pasta is low FODMAP up to 70 g per portion (cooked), so I expect spelt noodles to be low FODMAP too, but only in a small serving. Therefore it is important to test for yourself how you react to them. You can replace the spelt noodles by soba noodles (not gluten-free, but low FODMAP), 100% buckwheat noodles or rice noodles.
- Prep Time: 15 min
- Cook Time: 2 hour
