Shirataki Noodle Recipes
| Vegetable Shirataki Noodle Soup |
Recipe type: Soups
Prep time: 5 mins
Cook time: 30 mins
Total time: 35 mins
Ingredients
- 1 – 8 ounce package Shirataki noodles
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 (14 1/2 ounce) can italian roma tomatoes, cut up and juice reserved
- 3 (14 1/2 ounce) cans low sodium vegetable broth or low sodium chicken broth or low sodium beef broth
- 1 1/2 cups water
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1 bay leaf
- salt fresh ground pepper
- 2 (12 ounce) cans white cannellini beans or great northern beans, rinsed
- 1/4 cup freshly grated parmesan cheese
- 1/4 cup chopped parsley
Instructions
- Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
- Heat oil in large saucepan over medium heat.
- Saute onion, stirring until pale golden, about 5 minutes.
- Add garlic, carrots and celery and saute until tender, stirring occasionally, about 5 minutes.
- Add tomatoes and reserved juice, broth, water, oregano, basil, bay leaf, and salt and pepper to taste.
- Bring to a boil, then reduce heat and simmer, partially covered, about 30 minutes.
- Stir in the beans and Shirataki noodles.
- Remove bay leaf.
- Sprinkle some of the parmesan cheese and chopped parsley on each serving of soup, or stir into saucepan prior to serving.
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