So, why does ramen have quotes around it in my title?
If we’re talking about Ramen noodles, these are traditionally made with wheat flour. It is therefore a gluten-containing product which we would ordinarily advise people on a gastritis (and potentially GERD) diet to avoid, at least for the first 90 days of a restricted “healing-phase” of the diet. Naturally gluten-free noodles such as rice noodles or glass noodles (made from sweet potato starch) then become good alternatives if you’re still looking for a noodle bowl. However, technically these gluten-free options aren’t “ramen” noodles.
But “ramen” doesn’t just refer to noodles, but also to the soup. Or, more accurately, it’s considered a dish unto itself (not exactly noodles or soup), consisting of the noodles, broth, and toppings. This is really what I mean by calling this meal “Ramen.”
This recipe is also a Thai-inspired take on ramen… for us folks with gastritis (or GERD, reflux, or other stomach conditions benefited by clean, low-acid foods). The use of certain ingredients like lemongrass and kaffir lime leaves not only imparts the citrusy flavor that works so well in almost any soup, but it actually eases digestion while maintaining a totally safe pH (it is non-acidic).
So let’s do this!
Serves:
2 large bowls (as a meal) or 3 smaller bowls (as sides):
You will need:
- 2 medium/large saucepans (one for soup, one for noodles)
- Knife & cutting board
- Measuring cups & spoons
- Mesh strainer for the broth
Ingredients:
- 2 small/med carrots matchstick cut or julienned
- 1 baby bok choi, halved or broken down into its individual stalks
- 4 oz. mushrooms of choice (shiitake, cremini, oyster, etc.)
- 1 finger of ginger (15g), sliced thin (swap for galangal for a milder flavor)
- Sliced whites of 1 leek
- 1 large bay leaf
- 3 lemongrass stalks, cut down the middle then into thirds
- 1 TBSP coconut aminos or tamari
- 2 tsp fish sauce
- 1/2 tsp expeller pressed sesame oil (sub with coconut oil for Paleo practitioners)
- 3 cups chicken (or veggie) stock
- 2 soft-boiled eggs (marinated or plain; instructions below), or miso cured eggs
- 120g rice noodles
- Garnish with chopped Thai basil, cilantro, and/or lime zest
- Optional: 1/2 block firm tofu cubed or 8-10 shrimp
- Salt to taste
To make soft-boiled eggs or “Ramen” eggs (to make beforehand):
1.) Allow 2-3 eggs (as desired) to come to room temperature.
2.) Fill a small/medium saucepan with water and bring to a boil over high heat. While waiting for the boil, prepare a bowl of ice-water to “shock” the eggs and stop them from continuing to cook.
3.) Gently lower the eggs into the boiling water and slightly reduce heat. For runny (“jammy”) yolks, boil around 4 minutes, then transfer to the ice bath. For firmer yolks (still a little soft), boil 6 minutes, then transfer to the ice-water bath. Allow eggs to sit in the ice-water for around five minutes.
Peel now for regular soft-boiled eggs. Peeling is a delicate process, go slowly. Older eggs actually will be less prone to tearing and damage so they’re a good option for boiled eggs. Slice horizontally down the middle just before serving and add to the ramen bowl once everything else has been placed.
4.) For making marinated “ramen eggs”: Once the eggs are peeled (don’t slice them in half yet), in a small bowl, thoroughly mix 3 TBSP coconut aminos, 1/2 TBSP miso paste, and 1/2 tsp sesame oil. Transfer the sauce mixture and eggs to a small ziptop bag and seal. Store in the refrigerator for 18-24 hours, turning occasionally to flavor all parts of the eggs. When the ramen bowl has been fully prepared, cut the marinated eggs in half lengthwise down the middle, and add to the bowl.
Ramen Directions:
1.) Place saucepan over high heat. Add sesame oil and allow to get hot but not burn. Stir fry the leek and ginger with a pinch of salt for 3 minutes.
2.) Add the lemongrass, broth, bay leaf, fish sauce and coconut aminos.
3.) Bring to a boil, then reduce to simmer uncovered for 5 minutes. Strain out the solids (ginger and leek) with a mesh strainer and set aside the flavored broth.
4.) Bring 5-6 cups water to boil, add the rice noodles and cook 3-5 minutes (or whatever the instructions say), until they’re tender but not mushy. Drain noodles and rinse in cold water. Set aside.
5.) Meanwhile, return broth to heat and bring to boil. Reduce to medium and add the baby choi, carrot, and mushrooms (as well as either the shrimp or tofu as desired), cook for 5-6 minutes until the bok choi is tender (and the optional shrimp are pink and firm). Occasionally turn the bok choi if it isn’t fully submerged.
6.) When complete, turn off the heat and serve the soup in 2 bowls (or 3 for cup-size). Slice the soft-boiled eggs in half and add to the bowls. While still hot, garnish with chopped Thai basil and/or cilantro, zest of lime.
