glutenfrei

Ramen

This low-histamine, Asian-style beef bone broth with a subtle ginger spiciness and a hint of pseudo-soy sauce made from coconuts, konjac noodles and fresh coriander is somewhat reminiscent of typical Japanese ramen.

This recipe is

  • Suitable for a low-histamine diet
  • gluten-free
  • lactose-free

Preparation time

Approximately 3.5 hours

Ingredients for 2 servings

  • 2 beef marrow bones
  • 1 onion (1)
  • 1 garlic (1)
  • 1 thumb-sized piece of ginger (1)
  • 1 celery stalk
  • 3 carrots
  • Konjac noodles or rice noodles
  • 2 bay leaves
  • 1 juniper berry (crushed)
  • 1/4 tsp turmeric powder
  • 4 tbsp HistaFood Organic Asian Sauce
  • Salt
  • Fresh coriander
  • 2 liters of water
  • A little coconut oil
Ramen

preparation

  • Briefly sauté the finely grated ginger (1), garlic (1) and onion (1) together with the turmeric powder, bay leaf and the crushed juniper berry in a pot with a little coconut oil.
  • Then extinguish with about 2 liters of water.
  • Wash the beef marrow bones and simmer them together with 1 stalk of celery and 1 carrot for about 2.75 hours along with the spices.
  • Then remove the bones and bay leaves, add the remaining carrot and noodles, season everything with salt and organic Asian sauce , and simmer for another 5-10 minutes. Arrange everything on a plate and garnish with fresh coriander.

Our HistaFood tip

You can order beef marrow bones in kilo packs at the meat counter in the organic supermarket and then freeze them.

Prepared with

=== PRODUCT LIST PRODUCTS ===

 

Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.

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