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High FODMAP
Noodle Soup Base
Avoid during the elimination phase of the diet.
Noodle soup base condenses broth, fat, and flavorings into a concentrated liquid seasoning. Pure extracts contain minimal fermentable carbohydrates and generally remain well tolerated by sensitive digestion. Commercial preparations frequently add onion powder, garlic extract, or wheat-based thickeners to enhance depth. These concentrated additions significantly increase fructan load and complicate IBS symptom management during cooking. Reading ingredient labels carefully prevents accidental exposure to high-FODMAP triggers.
fork_spoon Serving Size
No safe serving size
warning Contains
sticky_note_2 Clinical Notes
Seek certified garlic-free and onion-free soup bases or prepare your own batch using only low-FODMAP vegetables and herbs. Simmer chicken or vegetable stock for two hours to extract maximum flavor while minimizing residual carbohydrate content. Store commercial bases in a cool pantry and use within the expiration window to preserve intensity.
psychiatry
Dietitian Tip
Individual tolerance varies. If you are in the elimination phase, stick strictly to the recommended serving sizes and consult your healthcare provider if symptoms persist.
Disclaimer: FODMAP content can vary based on ripeness, brand, and preparation method. This database uses general clinical averages. Always listen to your gut and consult a dietitian if unsure.