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.
Pot Roast With Shirataki Noodles
Recipe: Pot Roast With Shirataki Noodles
Ingredients
- 2-2½ pounds beef chuck pot roast
- 1 tablespoon cooking oil
- 2 medium carrots, coarsely chopped
- 2 ribs celery, sliced (1 cup)
- 1 medium onion, sliced
- 1 teaspoon bottled minced garlic
- 1 tablespoon Quick-cooking tapioca
- 1 – 14½ ounce can Italian-style stewed tomatoes
- 1 – 6 oounce can Italian-style tomato paste
- 1 tablespoon brown sugar
- ¼ teaspoon pepper
- 1 bay leaf
- 8 ounce package Shirataki Noodles
Instructions
- Trim fat from pot roast. Cut roast, if necessary, to fit into a 3½ or 4-quart crock pot.
- Heat oil in a large skillet. Cook roast in hot oil until brown on all sides. Drain off fat.
- Meanwhile, place carrots, celery, onion, and garlic in cooker. Sprinkle tapioca over vegetables.
- Place roast on top of vegetables.
- Combine the undrained tomatoes, the tomato paste, brown sugar, salt, pepper, and bay leaf in a medium bowl. Pour over roast.
- Cover and cook on low for 10 to 12 hours (high 4 to 5 hours).
- Discard bay leaf. Skim off fat.
- Drain and rinse Shirataki Noodles.
- Serve meat and vegetables with noodles.
Vegetable Shirataki Noodle Soup
Recipe: Vegetable Shirataki Noodle Soup
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
- Rinse and drain noodles , 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.
Number of servings (yield): 4
