Low-FODMAP Recipes:

Autumn Pho

Perfect for a chilly autumn day, this pho is sure to warm you up and warm your spirits as well! It’s made using kabocha, a type of winter squash also known as Japanese pumpkin. The texture and flavor of kabocha are similar to that of a pumpkin, although kabocha is exceptionally sweet. Some people describe the taste and mouthfeel as a combination of pumpkin and sweet potato.

This recipe is also packed with flavorful, nutritious ingredients, including Acazen, Alpinia’s 100% plant-based fibre supplement.

Recipe

Number of servings: 1
Serving size: 425 g

Ingredients:

• 70 g Kabocha squash, chopped
• 30 g Parsnip, chopped
• 60 g Swiss chard, cut into 10 cm long pieces
• 75 g Carrot, chopped
• 25 g Canned mushrooms
• 75 g Rice noodles
• 500 ml Vegetable stock
• 5 g Ginger
• 2 g Cardamom
• 1 g Star anise
• 2 g Cinnamon
• 42 g Soy sauce
• 1 g Black pepper
• 5 g Acazen acacia gum powder

Steps:

1. Unless using liquid vegetable stock, dissolve the cube of vegetable stock in a pot of 500 ml of water. Peel the ginger and squeeze it with the flat side of a knife. Then add the ginger, cardamom, star anise, and cinnamon to the stock. Bring to a boil, then reduce heat, cover, and let simmer for 20 minutes.
2. After that, pour the stock into a large bowl through a sieve; then stir Acazen into it. Add the stock back to the pot.
3. Add the squash, parsnip, and the carrot and cook over medium-low heat for 6 minutes, then add the swiss chard and the mushrooms and cook for another 2 minutes.
4. Meanwhile, cook the rice noodles in salted water for 4-5 minutes.
5. Drain the noodles and put them in a soup bowl. Pour the stock with the vegetables into the bowl.
6. Season with soy sauce and black pepper.
7. Serve!