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!
Sesame Shirataki Noodle Salad
Recipe: Sesame Shirataki Noodle Salad
Ingredients
- 1 (8 ounce) package Shirataki fettuccine noodles
- 1 (8 ounce) can sliced water chestnuts
- 1 cucumber, peeled,sliced and chopped
- 1 carrot, sliced or julienned
- 2-3 scallions, sliced
- 2 tablespoons sesame oil
- 2 tablespoons sherry wine or rice wine vinegar
- 3 teaspoons soy sauce
- 3 tablespoons teriyaki sauce
- 3 teaspoons water
- 2 cloves garlic, minced
- 2 teaspoons sesame seeds, lightly toasted
- 1/2 teaspoon mustard powder
- black pepper, to taste
Instructions
- In medium bowl, combine cooked vegetables and the drained and rinsed Shirataki Noodles
- Toss to combine.
- In small bowl, combine remaining ingredients and beat with wire whisk until thoroughly combined.
- Pour over noodle mixture and toss to coat.
- Serve immediately or cover and refrigerate until ready to serve.
Quick Notes
These noodles are great served hot or cold. Great salad along side of barbequed chicken..or make it a light lunch by adding cooked diced chicken right into the salad. Excellent blend of Oriental flavors.
Tuna and Shirataki Noodles
Recipe: Tuna and Shirataki Noodles
Ingredients
- 1 pound package Shiritaki Noodles
- 1 cup red bell pepper — julienned
- 1/2 cup carrot — grated
- 1/2 cup frozen green peas — thawed
- 1/4 cup thinly sliced green onions
- 1 can solid white tuna in water — drain and flaked (7-1/2 ounce can)
- 1/2 cup Italian dressing
Instructions
- Drain and rinse the Shirataki Noodles thoroughly.
- Combine Shirataki Noodles and next 5 ingredients in a bowl; toss gently.
- Add dressing; toss well.
Number of servings (yield): 4
