UPDATE: I originally called this a low FODMAP dish, as I thought it was! But thank you to @xHeeralx for pointing out that you cannot have mushrooms on a low FODMAP diet. Sorry, I’m still learning! So this is gluten-free but I’m afraid it’s not low FODMAP.
This is not my recipe, I found this on http://anicelittlewander.wordpress.com and adapted it (which also probably means I removed all authenticity so for something traditional please follow the original in the link!). I emitted all onions and garlic (I did this originally so that I could make it low FODMAP without realising mushrooms are actually high FODMAP, doh!) and replaced soy sauce with Tamari sauce which is a Japanese substitute. I’m sure it tastes much richer with the garlic and onions but I just didn’t feel it was worth the risk of stomach cramps. I have recently come across a blog post which lists low FODMAP ideas for garlic and onion lovers though.
Anyway, so back to the recipe. This made two portions:
Block of extra firm tofu (I could only find firm tofu rather than extra firm which didn’t hold very well)
100g rice noodles
Big handful of shiitake mushrooms (the original recipe asked for dried mushrooms but I used fresh as they were cheaper!)
Ground ginger, 1tsp
Chilli flakes, to taste
Gluten-free vegetarian stock (I use Bouillon)
- Cut the tofu into equal sized pieces and fry in sesame oil until browned on all sides.
- Meanwhile, heat seseame oil in a big saucepan. Add the stock, Tamari sauce, shiitake mushrooms, ginger, cloves and cinnamon (and onion and garlic substitutes, if using). Bring to the boil and simmer on a low heat for at least an hour.
- Prepare rice noodles. Soak in boiling water for about 15 mins and stir regularly to stop them from sticking.
- Place your cooked noodles in your serving bowl, top with the stock mixture and place tofu on top. Sprinkle with chilli flakes. EAT!