Shirataki Noodle Soup

Shirataki Noodle Soup
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1-8 ounce package Shirataki Spaghetti
  • 2½ cups fat free chicken broth
  • ½ cup diced carrots
  • ½ cup diced celery
  • ½ cup chopped onion
Instructions
  1. Place all ingredients except shirataki noodles in a pot.
  2. Bring to a boil and then reduced heat to low cover and simmer for 15 minutes.
  3. Drain the Shirataki Noodles. Rinse under warm water . Rinse well. Place on paper towels to dry. Using kitchen shears, cut the Shirataki into bite size pieces.
  4. Once soup has simmered for 15 minutes stir in noodles till mixed well.
  5. Add salt and pepper to taste.

Prawn Shirataki Noodle Soup

Prawn Shirataki Noodle Soup
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Dashi (Seasoning Stock)
  • 3 large strips of Dashi Kombu^, cut into roughly 4x4 inch squares
  • ½ cup Bonito Tuna Flakes
  • 4 cup cold water
  • ½ cup Shiitake mushrooms
  • Shirataki Noodle Soup
  • 4 cups dashi stock from above
  • 2 tablespoons soy sauce
  • 1 tablespoon Morita Honjozo Mirin^
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1 carrot, cut into ½ inch segments on the diagonal and then thinly sliced
  • ½ bunch of spinach, coarsely chopped
  • 1 scallion, thinly sliced on the diagonal
  • 2 eggs
  • 6 cooked and cleaned prawns
  • 1- 8 ounce package Shirataki Noodles
Instructions
  1. Dashi
  2. Soak the kombu and shiitake mushrooms in the cold water in the pot for about 20 minutes and then bring to boil.
  3. Remove the seaweed and shiitake and add a handful of the bonito flakes and turn off heat and allow it to steep for another 5-10 minutes.
  4. Strain, pressing out the stock from the bonito flakes.
  5. Save the shiitake mushrooms. The broth should be a clear light golden yellow color.
  6. Shirataki Noodles Soup with Prawns and Egg
  7. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry
  8. Bring a pot of water to boil and quickly blanch the spinach and carrots and set aside.
  9. In the same pot, add the Shirataki Noodles just long enough to warm them.
  10. Place your noodles, mushrooms, spinach and carrots in a soup bowl.
  11. Heat the dashi and add the soy sauce, mirin, and sugar along with the prawns and bring to slow rolling boil.
  12. Make any final adjustments with salt if needed and ladle broth over the noodle bowls.
  13. Top with prawns, crack an egg into the soup, add scallions and enjoy!
Notes
^Dashi Kombu is edible kelp. ^Mirin is a sweet golden-yellow wine used in Japanese cooking as a sweetener. A substitute for mirin is 1 tablespoon. sake or white wine plus 2 teaspoons. sugar.

 

 

 

 

 

Shirataki and Chicken Curry Noodle Soup

Shirataki and Chicken Curry Noodle Soup
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 tablespoon vegetable oil
  • 1 teaspoon minced garlic
  • 2 tablespoons minced shallots
  • 1½ tablespoons Thai yellow curry paste
  • ½ tablespoon curry powder
  • ½teaspoon hot chili paste
  • 2 -12.5 ounce cans unsweetened coconut milk
  • 3 cups low sodium chicken stock
  • 1½ tablespoons fish sauce
  • ½ pound cooked chicken, cut into bite size pieces
  • 1 cup cooked sweet potatoes, cut into bite size pieces
  • ¼ cup fried shallots
  • 1½ cup bean sprouts, blanched
  • 2 -8 ounce packages shirataki spaghetti or angel hair noodles
  • ⅔ cup snow peas, halved diagonally then blanched
  • ⅔ cup baby bok choy, cut into bite size pieces, blanched or spinach leaves,
  • ¼ cup red onions, sliced paper thin
  • ¼ cup green onions, cut into thin rings
  • 3 tablespoons chopped cilantro
  • 1 tablespoon dried chili flakes, optional
  • 4 small lime wedges
Instructions
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. Heat oil in a medium pot over moderate heat. Add garlic and shallots and stir until fragrant, about 20 seconds.
  3. Add curry paste, curry powder and chili paste and stir another minute.
  4. Add coconut milk, chicken stock, fish sauce, chicken and sweet potatoes and bring to a boil. Cook until chicken is done then reduce heat.
  5. Add half of the fried shallots and set aside.
  6. To serve, place bean sprouts on the bottom of each preheated soup bowls.
  7. Top with equal portions of noodles , snow peas, bok choy, red onions, green onions and cilantro.
  8. Ladle hot broth on top (make sure each bowl has chicken and sweet potatoes) and serve with chilies and lime on the side.