This dish also calls for bonito flakes. Bonito flakes are dried, fermented and smoked – tuna flakes. (When if comes to gut health, we all know that fermented foods seem to be about as good as it gets….as long as it can be tolerated.) Traditionally, bonito flakes have been used in Japanese cuisine as a remedy to treat fatigue and colds. (Not that people with Crohn’s ever experience fatigue, ha!)
Crohn’s Adjustments for this Recipe
Of course everyone will have unique changes based on their individual tolerances, but here are a few suggestions:
Mirin- On the list of ingredients, mirin may not be something you just have hanging out in your pantry. Mirin is a rice wine, similar to sake. There are several variations of mirin, some with less than 1% alcohol. Although it has lower alcohol content than sake, it has quite a bit of sugar and may not be tolerated well. Rice Vinegar can be used for a substitute.
Spinach- Some people can handle a bit of leafy greens, some can’t. If spinach causes you problems, simply leave it out, or add a veggie that works for you (possibly bean sprouts or another varition of mushrooms.) Thai Basil leaves can add that spark of desired freshness, and can easily be removed before it is served.
Toasted Sesame Seeds- As a general rule, seeds of any kind are typically avoided by those with Crohn’s. If you are looking for a bit of the toasted flavor, you could try a dash of toasted sesame seed oil.
Overall Benefits of This Dish
If most of these ingredients look like foods that you can tolerate, you will have made a delicious soup that is not only full of flavor and minerals, but a soup that aids digestion, fights fatigue, is a great source of Vitamin D (from the mushrooms,) and provides a huge boost of immunity building power…especially if you use your own bone broth. Sounds pretty good right?
Please let us know if you have tried it, or made any adjustments…We’d Love to Know!
- 10 ounces mature spinach (about 1 bunch), trimmed
- 3 6×4-inch pieces dried kombu
- 6 cups (preferably) homemade or store-bought low-sodium chicken stock
- 1 cup bonito flakes
- 2 tablespoons mirin
- 2 tablespoons soy sauce
- Kosher salt
- 2 boneless, skinless chicken breasts, halved lengthwise, thinly sliced crosswise
- 1 medium carrot, peeled, cut into 2-inch matchsticks
- 4 ounces shiitake mushrooms, stemmed, thinly sliced
- Toasted sesame seeds (for serving)
* PLEASE NOTE: THIS IS MERELY AN OPINION BLOG. THE RESEARCH AND INFORMATION COVERED IN THIS BLOG IS OPEN TO PUBLIC DOMAIN FOR DISCUSSION. WE DO NOT HAVE ANY FORMAL MEDICAL BACKGROUND. WE SIMPLY WANT TO SHARE AND DISCUSS FOODS FOR THOSE WITH CROHN’S DISEASE. BECAUSE PEOPLE SUFFERING FROM CROHN’S DISEASE TOLERATE A VARIETY OF FOODS DIFFERENTLY, RECIPES OFTEN NEED SPECIFIC ALTERATIONS FOR EACH INDIVIDUAL. GET CREATIVE! LEAVE OUT THE FOODS THAT DON’T WORK FOR YOU AND USE THE FOODS THAT MAKE YOU FEEL GOOD. HAPPY COOKING!!