Low Histamine Bok Choy Ramen

I will confess something: I have never had traditional Ramen. By the time it was popular, I’d been gluten free for years. I have had Pho, but that’s made by simmering broth for hours and hours with cuts of dark meat. I’d describe this recipe as somewhere in between the two – quicker broth, just the right amount of noodles, and custom protein. It is a bit of work, but you can get around that by using frozen pre-made ingredients to cut steps.

You’ll need:

Three cups of home made veggie broth (if you make it specifically for this soup, add 2 inches of peeled ginger root to your instant pot!)

Four cloves of garlic, peeled and grated

4 inches of ginger root, peeled and grated

4-6 scallions, chopped and separated into white and green pieces

Roasted protein of choice (here I used previously cooked pork loin, but chicken etc would also work) with some of its juices/gravy reserved

1 tablespoon sesame oil (can sub olive or canola, if not tolerated)

3 large fronds of bok choy, separated into chopped white and green parts

Rice stir fry noodles

Kosher salt to taste, but at least a teaspoon

1/2 teaspoon coconut sugar

1 tablespoon white distilled vinegar (optional, but recommended)

White sesame seeds for garnish (optional)

1. If needed, make your broth and roast your protein. Make sure to reserve pan drippings from your protein. If you freeze it ahead of time, just pour a little water in the bottom of your pan, whisk off the browned bits with a fork, and pour over the meat before you pop the container in the freezer.
2. In a pot, heat your garlic and ginger in the oil on low heat.
3. Add the whites of the scallions to the pot and stir. You want all these ingredients to brown a little but not burn.
4. Add the whites of your bok choy and allow that to cook for about 2 minutes.
5. Pour gravy over the mixture in the pot and let it reduce and soak into the bok choy.
6. Add your protein to the pot and stir.
7. Pour in all veggie broth. Turn heat up to medium high and allow to come to a boil.
8. Add your rice noodles – this can be as little or as much as you want, but if you want a lot of noodles you’ll need to add additional broth or water! I did a handful that had a circumference of about two inches, broken in half.
9. Add your salt, vinegar, and sugar. Add green parts of bok choy. Allow pot to boil uncovered for 10 minutes.
10. Add sesame seeds, slivered green onion tops, and serve.