This recipe is dedicated to a beloved foodie named Kim, who is no longer with us today. If you’re curious to know more, see my original post.
Need a filling lunch fast? This noodle soup recipe is a great fix for your noodle soup cravings & you’ll feel guilt-free using shirataki noodles instead of other carb heavy alternatives. This recipe is vegan & vegetarian friendly! Shirataki noodles are reported to keep you full longer than pasta, so the temptation to snack is reduced. Want more protein in this bowl of goodness? Add a poached egg!
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Miso Shirataki Noodle Soup
- Total Time: 15
- Diet: Vegan
Ingredients
Scale
- 4 cups low-sodium vegetable broth
- 1 Tbsp wakame
- 2 Tbsp soy sauce
- 1 Tbsp miso paste
- 1 package shirataki noodles
- 1 Tbsp ichimi togarashi (Japanese chili mix)
- 1/4 package soft tofu, cut into 1” cubes
- 1 cup enoki, root & soil discarded (roughly one package)
- 1–2 sprigs green onions, chopped
- 1 small carrot, shaved with a peeler
Instructions
- In a soup pot, bring water to a boil on medium high heat. Add the wakame & soy sauce.
- When broth is brought to a boil, turn the heat down to a simmer on medium heat. Add miso paste & stir until dissolved into soup.
- Add the shirataki noodles & simmer for 2 minutes.
- Add the remaining ingredients: ichimi togarashi, tofu, enoki, scallions, & carrot. Simmer until enoki is tender. Remove from heat & serve. Top with more carrot shavings or scallions if desired.
- Prep Time: 5
- Cook Time: 10
- Category: Mains
- Cuisine: Asian
Nutrition
- Serving Size: 2
- Calories: 162
- Sugar: 4
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 30
- Protein: 8
- Cholesterol: 0
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