Oriental Shirataki Noodle Soup

I made this soup using Shirataki noodles but you could use any noodle you like. Udon is a tasty choice, just cook according to package directions before adding to the soup.

Broccoli or beansprouts would also be nice in this soup. To make it vegan, use veggie broth and replace the chicken with tofu.

 

Above: I have also made this with peas. Any veggies you like can go in to the soup. 

Oriental Shirataki Noodle Soup
Makes 1 serving

Ingredients

• 1 tsp avocado (or unflavoured) oil
• 1 tbsp diced onion
• 1/2 tsp minced garlic
• 1/4 tsp minced fresh ginger
• 1 1/2 cups low sodium chicken broth
• 3 baby carrots cut into matchsticks
• 1 tbsp thinly sliced celery
• 1/4 cup snow peas sliced on diagonal
• 3 medium mushrooms thinly sliced
• 1/2 cup shredded cabbage (or prepackaged coleslaw mix)
• 1 cup of Shirataki noodles (or any cooked long noodle you like)
• 1 tsp Maggi liquid seasoning (or soy sauce)
• pinch of black pepper
• 2oz cooked chicken breast, sliced
• Garnish of chopped green onions or cilantro (optional)

Directions

1. Sauté the onions in the oil for about 2 minutes then add garlic and ginger. Sauté for another minute.
2. Add broth, carrots, celery, snow peas and mushrooms and simmer for about 5 minutes.
3. Add the noodles, Maggi, chicken and pepper and simmer for another minute or two until noodles and chicken are heated through. The veggies should still be a bit crunchy when the soup is done.
4. Sprinkle with green onions if desired.