Best Low FODMAP Keto Miso Mushroom and Chicken Ramen with Chili and Tahini Recipe

Lunch
Main Dishes
Quick Easy
4.9/5
(1841 reviews)
Best Low FODMAP Keto Miso Mushroom and Chicken Ramen with Chili and Tahini
Zylo Recipes

Description

Imagine a comforting bowl of ramen, reimagined for those seeking a gentler culinary experience. This dish begins with a rich and savory broth, its depth achieved through a harmonious blend of miso and the subtle nuttiness of tahini. A whisper of chili awakens the palate, adding a gentle warmth that dances on the tongue without overwhelming.

Instead of traditional wheat noodles, this ramen features tender strands of bean sprouts and delicate slices of oyster mushrooms. The mushrooms, carefully selected for their mildness, absorb the flavorful broth, becoming succulent morsels in each spoonful. Chicken adds protein and richness to the dish, creating a hearty and satisfying meal.

For a plant-based alternative, consider substituting the chicken with pressed tofu, allowing the creamy tahini to further enrich the dish. The tahini, a key ingredient, lends a luxurious creaminess to the broth, transforming it into a velvety elixir that coats the palate. It's essential to dilute the tahini with hot broth to ensure it blends seamlessly, creating a smooth and emulsified texture.

To elevate the visual appeal and enhance the flavor profile, consider garnishing your ramen with a vibrant array of fresh toppings. Sliced scallions and fragrant chives provide a burst of freshness, while julienned carrots add a touch of sweetness and a satisfying crunch. Fresh cilantro contributes an herbaceous note, and strips of nori introduce a subtle oceanic essence.

For added texture and visual interest, consider incorporating zucchini noodles. Feel free to customize this recipe to your liking. If you prefer a deeper, more complex flavor, a splash of bone broth can amplify the broth's richness.

If you don't have the specified chili on hand, regular chili flakes will do the trick. And if mushrooms aren't your preference, you can easily substitute them with other vegetables or increase the amount of chicken or tofu. This adaptable ramen recipe offers a delightful symphony of flavors and textures, creating a nourishing and satisfying meal that can be tailored to suit your individual preferences and dietary needs.

Each spoonful offers a comforting embrace, a reminder that flavorful and satisfying food can be enjoyed by everyone.

Preparation Time

Prep Time
15 min
Cook Time
30 min
Total Time
45 min

Nutrition Information

Per 1 serving serving
C
Calories
580 Kcal

C
Carbs
15 g
Fi
Fiber
5 g
Sugar
5 g

P
Protein
45 g

C
Fats
40 g
Saturated Fats 15 g
Unsaturated Fats 20 g

Cholestrol 150 mg
Sodium 1200 mg
Potassium 600 mg
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Ingredients

    1.
    Water
    Water
    2 l
    2.
    Miso (soybean paste)
    Miso (soybean paste)
    1.5 tbsp
    3.
    Soy sauce
    Soy sauce
    2 tbsp
    4.
    Chicken breast, skin removed before cooking
    Chicken breast, skin removed before cooking
    2 medium - split
    5.
    Tahini (sesame butter)
    Tahini (sesame butter)
    4 tbsp
    6.
    Chili powder
    Chili powder
    1 tsp
    7.
    Oyster mushrooms, raw
    Oyster mushrooms, raw
    1 cup
    8.
    Mung bean sprouts, raw
    Mung bean sprouts, raw
    3 cup
    9.
    Scallions
    Scallions
    4 small - 3" long
    10.
    Sesame seeds, unhulled, roasted and toasted
    Sesame seeds, unhulled, roasted and toasted
    1 tbsp

Instructions

    1.
    Pour 2 liters of water into a deep saucepan and set over medium-high heat. Cover and bring to a simmer. Dice the chicken into thin strips, set aside. Place the miso paste into a small bowl and dilute it with a couple of tablespoons of water from the saucepan and stir to a loose consistency. Add the miso, chili powder, and tamari soy sauce to the boiling water along with the chicken. Poach the chicken for 10-12 minutes to cook through, but to also flavor the broth.
    2.
    Add the tahini into a large jug then add cup of the hot broth, whisk thoroughly to combine. It will first thicken into a dense paste, but keep with it and add another cup of hot broth. The paste will begin to loosen up. Repeat a final time until the tahini is a loose but smooth consistency. Pour the tahini mixture in a slow stream back into the main broth pot and thoroughly whisk through. Taste and add a pinch of sea salt or more tamari soy sauce if it needs it. Dice the oyster mushrooms and add them to the broth and simmer for 5 minutes. Drop in the beansprouts and simmer for another 2-3 minutes.
    3.
    Divide the chicken, mushrooms, and beansprouts between bowls and ladle over the ramen broth. Garnish each bowl with more fresh green tip scallions, sesame seeds, chili flakes, or nori seaweed before serving.