Prawn Shirataki Noodle Soup

Prawn Shirataki Noodle Soup
Recipe type: Soups
Prep time: 
Cook time: 
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  • 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
  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!
^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.






Tori no mizutaki with Shirataki Noodles

Tori no mizutaki with Shirataki Noodles
Recipe type: Chicken Dishes
Prep time: 
Cook time: 
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  • 1 pound chicken drumsticks chopped into 1 inch pieces; use cleaver or heavy knife
  • 1 pound tofu, pressed and drained, cut into 1 inch pieces
  • 1 bundle watercress
  • 1 Chinese cabbage, cut into 2 inch pieces
  • 2 cups shirataki noodles
  • 2 cups spring onions, cut into 2 inch pieces
  • 1 cup carrots, thinly sliced diagonally
  • 8 dried shiitake mushrooms, soaked in water; keep this water
  • 1 2 inch x 6 inch kombu seaweed, or 2 teaspoons dashi powder
  • 1 cup soy sauce
  • ½ cup rice vinegar
  • 1 lemon
  1. Add 1 inch of water to a 12 inch table top skillet.
  2. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  3. Add the kombu and boil. Just before it starts to actually boil, remove the kombu.
  4. If you are using dashi powder, add it now.
  5. If you soaked the shiitake mushrooms, dump that water in here, too.
  6. Put whatever you want to eat in the water to cook it until ready.
  7. Serve with dipping sauce and serve over a bed of Shirataki Noodles
  8. If you have the luxury of obtaining shichimi togarashi, sprinkle in a bit for added flavor.

Shiitake Mushrooms, Prosciutto and Shirataki Noodles

Shiitake Mushrooms, Prosciutto and Shirataki Noodles
Recipe type: Vegetarian,Side Dish
Prep time: 
Cook time: 
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  • 1 pound Shirataki Noodles
  • ½ cup olive oil -- plus 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon hot pepper flakes
  • 3 cloves garlic -- minced 8 ounce
  • Shiitake mushrooms -stems trimmed and diced
  • ¼ cup shallots, finely chopped
  • ½ cup Prosciutto -- fine chopped
  • 15 sun-dried tomatoes -thin sliced
  • 30 black olives -- fine chop
  • ⅔ cup dry white wine
  • 1¼ cup chicken broth
  • ½ cup Italian parsley -- fine chop
  • ½ cup pine nuts -- toasted lightly
  • Parmesan cheese -- grated
  1. Drain and rinse Shirataki Noodles very well. Place on paper towels to dry and set aside.
  2. In a bowl, whisk together ½ cup olive oil, vinegar, red pepper flakes, 1½ tablespoons garlic and black pepper to taste. Add the shiitake mushrooms and toss to coat them.
  3. Cover and chill for at least 6 hours or overnight.
  4. In a large skillet, heat remaining 2 tablespoons oil over low heat and cook the garlic, shallots and prosciutto till softened.
  5. Add shiitake mushroom mixture, sun-dried tomatoes and olives and cook over moderate heat for 5 minutes.
  6. Add the wine and chicken broth and bring to boil for 3 minutes.
  7. Add parsley and simmer, covered, for 10 minutes.
  8. In a large bowl toss the Shirataki Noodles with the mushroom sauce, pine nuts and the parmesan.