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!
Tuna Shirataki Noodle Casserole
Recipe: Tuna Shirataki Noodle Casserole
Ingredients
- 2 tablespoons unsalted butter
- 1/4 cup finely chopped onion
- 1/2 pound thinly sliced mushrooms
- 1/2 cup heavy whipping cream
- 1 cup water 4 ounces cream cheese, cut into small cubes
- Sea salt and freshly ground black pepper to taste
- 1 tablespoon arrowroot starch
- 1 tablespoon water
- 2 large eggs
- 2 6-ounce cans water-packed tuna, drained
- 1- 10 ounce bag baby spinach, cooked, well drained and chopped
- 2 -8 ounce packages fettuccine-shaped tofu Shirataki Noodle
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- Preheat the oven to 350F.
- Lightly butter a 2-quart round casserole dish.
- Melt butter over medium heat in medium pot.
- Add onion and cook until soft but not browned.
- Turn heat to high and add mushrooms.
- Cook until mushroom water evaporates and mushrooms turn lightly brown.
- Add cream and water; bring to simmer
- Add cream cheese and simmer, stirring occasionally until cream cheese melts.
- Season to taste.
- Blend arrowroot and water together.
- Add to mushroom mixture and bring to boil, stirring constantly.
- Remove from heat.
- Combine tuna, spinach and Shirataki Noodles in large bowl.
- Beat eggs into mushroom mixture and pour over tuna mixture, mixing well.
- Transfer to casserole dish, smooth top and sprinkle with Parmesan cheese.
- Place casserole into larger baking pan – a 9 x 9-inch baking pan works well – and pour boiling water in dish to come halfway up side of casserole.
- Bake for 60- 75 minutes until top is firm.
- Remove from pan of water and let sit for 10 minutes before serving.
- Makes four main-course servings.
Beef Sukiyaki w/ Shirataki Noodles
Recipe: Beef Sukiyaki w/ Shirataki Noodles
Ingredients
- 1 pound roast beef — very thinly sliced
- 1 cup bamboo shoots
- 1 onion — sliced
- 2 leeks — chopped into bite — sized pieces
- 4 large mushrooms — chopped into bite sized pieces
- 1/4 head sliced Chinese cabbage
- a few leaves of spinach
- 1/4 pound cubed tofu
- 1 cup shirataki spaghetti
- 1/2 cup soy sauce diluted with 1/2 pint water with 1 tablesppon sugar
Instructions
- In a little oil, quickly fry the beef and then add the vegetables in the order listed, waiting until one begins to soften before adding the next.
- After a minute gently pour in the diluted soy sauce to taste.
- Serve when the sauce begins to bubble.
I usually triple this receipe.
Number of servings (yield): 1
