I eat a bowl of sweet potatoes instead of noodles or rice, and brothy soups made of meat, vegetables, water, and the kombu seaweed. Did you know MSG was originally distilled from the kombu sea vegetable? Now they use soybeans and whatever slop they can boil down to produce glutamate and attach it to a sodium ion, hence the name MSG. The part that has the "umami" is the glutamate. But anyway, the kombu and a few other spices makes a tasty, almost buttery broth without butter, msg, or even soy sauce. Which I'm still waiting on getting some wheat-free tamari. Even at the health-food store the organic tamari had wheat in it. Which I thought tamari-soy-sauce was supposed to be wheat free, but whatever. I also have sides of lightly spiced meat curries made with light curry spices and coconut milk. I don't use those nasty bouillon/processsed curry cubes they sell everywhere in Japan, these are just spices and not cubes processed with a bunch of altered oils, starches, artifical flavors etc.... Which I found were hard to find in Korea and Japan, but they are available if you keep your eyes out for them or go to a health food store (which is disappointing to me in comparison to health food stores in America/Canada/the West/any other country. I guess it's still hard for most people to believe these food allergies might exist.
Maybe it sounds crazy but at least I'm feeling a little better everyday. I get so sad when someone gifts me something that looks delicious and I can't eat it ; - ; . But when my condition is under control I'll be able to handle everything again in small doses.