Tuesday, July 22, 2008

Shirataki Noodle Soup

I was so happy when I chanced upon shirataki noodles at Giant (Tampines) today and decided to make a simple miso soup base to go with this noodle.

You can add whatever ingredients you like for variety. I like the "QQ-ness" of this noodle and it is so light! I had mine with a small piece of grilled salmon at the side. You can also add meat-balls, fish cake, meat, etc for a more fulfilling meal.

Shirataki is made from the the fiber of the roots of the Konjac plant (Elephant Yam) and it has almost zero carbohydrates and in fact can play a role in blood sugar control, as well as improve cholesterol control and weight loss.It also contributes to fiber intake, and can be a substitute for starchy noodles. (Read more about Shirataki here).

  • 1 small packet of Shirataki noodles (rinsed)
  • Miso paste
  • 1/2 cob of sweet corn
  • 1/3 pack of Umeiji mushrooms
  • 2 stalks of China XiaoBaiCai
  • 1/3 carrot, cut thinly
  • Some thinly sliced seaweed toppings (can get from Daiso)

  1. Add water to saucepan, once boiling add miso paste.
  2. Stir till well combined and taste if flavour is sufficient. Adjust accordinly.
  3. Add in corn, carrot and mushrooms.
  4. Boil for about 10mins, add in noodles and veg and bring to a boil.
  5. Sprinkle seaweed before serving.
  6. ENJOY!



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