GUT HEALING RAMEN

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If you’re finding you have a bit of extra time on your hands and are in the mood to get creative in the kitchen - this healthy, gluten free, dairy free ramen recipe is the one for you! With a few simple swaps from traditional ramen, this gut friendly ramen is so easy and fun make.

GUT HEALING INGREDIENTS

  • PREBIOTICS:

    This recipe is great for the gut as it is rich in prebiotics. Prebiotics are a form of fibre that the beneficial bacteria in your gut (probiotics) eat as their fuel source. By eating plenty of prebiotic rich foods, you encourage the good bacteria in your gut to thrive. This also ensures a health and balanced environment in the gut by lessening the space for the ‘bad’ bacteria, yeasts and parasites to populate.

  • COLLAGEN:

    In addition, this umami ramen is also wonderful for healing the gut lining, especially in cases of leaky gut. The bone broth is used in this recipe, it is rich in a protein called collagen. Collagen is rich in the amino acids glycine, glutamine and proline which are all beneficial in maintaining and repairing the intestinal tract and the stomach.


GUT HEALING RAMEN RECIPE

GLUTEN FREE | DAIRY FREE

Serves 6

INGREDIENTS

FOR BROTH (DASHI)

  • Chicken or beef bone broth (paste or powder)

  • 16 dried shiitake mushrooms

  • 1 piece kombu (dried kelp)

  • 1 tbsp apple cider vinegar

  • 1 thumb sized piece of fresh ginger, sliced

  • 3 large carrots, halved

  • 1 head of garlic, halved horizontally

  • 2 bunches of spring onions, chopped and green tops reserved for garnish

  • 1/4 cup tamari

  • 20g bonito flakes (about 2 cups loosely packed)

SEASONING FOR SERVING (TARE)

  • 1/4 cup tamari

  • 2 tbsp mirin rice wine

  • 1 tsp fish sauce

FOR EACH BOWL

  • 100g dry flat rice noodles

  • 400g firm tofu, sliced into cubes and fried until golden

  • 12 small heads bok choy, halved lengthwise before cooking if large and blanched

  • 3 medium-boiled eggs, halved

  • Chili oil or gluten-free chili sauce

  • Sesame oil

  • Lotus roots, thinly sliced and fried

  • 2 sheets nori, cut into thin 8cm long strips, for garnish

  • Small handful of bean sprouts, for garnish

  • 1 tbsp kimchi, for garnish


METHOD

MAKING THE DASHI

  1. In a large soup pot, combine 10 cups water and the dashi ingredients, then bring it to a boil. Turn the heat down to a bare simmer and cook for 3 hours. Strain; keep hot.

MAKING THE TARE

  1. In a small bowl, combine all of the tare ingredients.

SERVING INTO BOWLS

  1. To serve, cook the noodles according to the directions on the package. Into 6 deep bowls, divide the noodles, hot broth, bok choy, and halved eggs. Garnish with the reserved onion tops.

  2. Serve with the tare, sliced shiitake put aside from the dashi, tofu, fried lotus root, kimchi, bean sprouts, chili oil, sesame oil, and nori.

Madeleine Lewinrecipe, gluten free, dairy free, gut health, prebiotics, healthy, ramen