Low Fodmap Two Mushroom Miso Soup Recipes

LOW FODMAP MISO SOUP

Steps:

• Put the water into a pan and bring to a boil.
• Clean the oyster mushrooms and cut them into pieces. Cut the spring onion into rings.
• Drain the tofu well and cut into cubes.
• Put the miso into a bowl and add a little bit of hot water. Stir together until you have a smooth mixture.
• Add the oyster mushrooms, spring onion and tofu to the soup and leave to boil for 10 minutes.
• Finally add the miso paste and stir everything together. Taste the soup and season with pepper and salt if necessary. Leave to simmer for another 5 minutes.
• Serve warm.

LOW FODMAP TWO-MUSHROOM MISO SOUP

Steps:

• Soak the dried mushrooms in boiled water for 15 minutes, until soft.
• Wash and peel the carrot, parsnip, and celery root and dice into small cubes. Shallow fry lightly in olive or vegetable oil for 5 minutes. Tear the oyster mushrooms into small pieces and add to the vegetables, stirring everything together.
• Cover with boiled water. Add the shiitake and the liquid they are soaked in, making about 2 quarts (2 L) in all in the pot. Cover everything with the whole sheet of kombu. Cover the pot and let it simmer quietly for 30 minutes.
• Dissolve the miso paste in twice as much hot water and stir well to get rid of any lumps. Carve the tofu into batons. Take the pot off the heat. Lift out the kombu and add the miso and the tofu. Garnish with cilantro leaves and soy sauce or sesame oil.