Shirataki Noodle Soup
Recipe: Shirataki Noodle Soup
Ingredients
- 1-8 ounce package Shirataki Spaghetti
- 2 1/2 cups fat free chicken broth
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup chopped onion
Instructions
- Place all ingredients except shirataki noodles in a pot.
- Bring to a boil and then reduced heat to low cover and simmer for 15 minutes.
- Meanwhile rinse and drain shirataki noodles thoroughly.
- Cut noodles into a manageable size.
- Dry well.
- Once soup has simmered for 15 minutes add noodles and cook (uncovered) for additional 2 minutes stirring occasionally.
- Add salt and pepper to taste.
Quick Notes
This a quick soup that sticks to your ribs.
Variations
You can add chicken , small bits of beef or even small bits of seafood. Just make sure the meat is fully cooked before adding.
Prawn Shirataki Noodle Soup
Recipe: Prawn Shirataki Noodle Soup
Ingredients
Dashi (Seasoning Stock)
- 3 large strips of Dashi Kombu, cut into roughly 4×4 inch squares
- 1/2 cup Bonito Tuna Flakes
- 4 cup cold water
- 1/2 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 1/2 inch segments on the diagonal and then thinly sliced
- 1/2 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
Dashi
- Soak the kombu and shiitake mushrooms in the cold water in the pot for about 20 minutes and then bring to boil.
- 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.
- Strain, pressing out the stock from the bonito flakes.
- Save the shiitake mushrooms. The broth should be a clear light golden yellow color.
Shirataki Noodles Soup with Prawns and Egg
- Bring a pot of water to boil and quickly blanch the spinach and carrots and set aside.
- In the same pot, add the Shirataki Noodles just long enough to warm them.
- Place your noodles, mushrooms, spinach and carrots in a soup bowl.
- Heat the dashi and add the soy sauce, mirin, and sugar along with the prawns and bring to slow rolling boil.
- Make any final adjustments with salt if needed and ladle broth over the noodle bowls.
- Top with prawns, crack an egg into the soup, add scallions and enjoy!
Shirataki and Chicken Curry Noodle Soup
Recipe: Shirataki and Chicken Curry Noodle Soup
Ingredients
Broth
- 1 tablespoon vegetable oil
- 1 teaspoon minced garlic
- 2 tablespoons minced shallots
- 1 ½ tablespoons Thai yellow curry paste
- ½ tablespoon curry powder
- ½ teaspoon hot chili paste
- 2 -12.5 ounce cans unsweetened coconut milk
- 3 cups low sodium chicken stock
- 1 ½ 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
Noodle Assembly
- 1 ½ cup bean sprouts, blanched
- 2 -8 ounce packages shirataki spaghetti or angel hair noodles, rinsed thoroughly in hot water, squeezed dry with towel
- 2/3 cup snow peas, halved diagonally then blanched
- 2/3 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
- Heat oil in a medium pot over moderate heat. Add garlic and shallots and stir until fragrant, about 20 seconds.
- Add curry paste, curry powder and chili paste and stir another minute.
- Add coconut milk, chicken stock, fish sauce, chicken and sweet potatoes and bring to a boil. Cook until chicken is done then reduce heat.
- Add half of the fried shallots and set aside.
- To serve, place bean sprouts on the bottom of each preheated soup bowls.
- Top with equal portions of noodles (if necessary, reheat noodles in a microwave just until hot), snow peas, bok choy, red onions, green onions and cilantro.
- Ladle hot broth on top (make sure each bowl has chicken and sweet potatoes) and serve with chilies and lime on the side.
