(AKA Chickenless Noodle Soup)
They are tofu based, but they look, taste and feel like pasta. They are low carb, low-calorie, sugar fee, gluten-free miracles! You can find them in next to the tofu in the refrigerator section. They may not be in all grocery stores yet, but you can find them in your natural stores for sure.
Yield should be about 6 servings
- 2 (organic) carrots peeled and sliced (or 12 mini carrots sliced lengthwise)
- 2 stalks (organic) celery, diced
- 1 (organic) yellow onion, diced
- 2 teaspoons extra virgin olive oil
- 6 cups filtered water
- 2 teaspoons poultry seasoning
- 2 teaspoons kosher salt
- Freshly ground pepper, to taste
- 1 8 ounce package shirataki noodles (I used the “spaghetti” shape)
Heat oil in a large soup pan and sauté the mirepoix (carrots, celery and onions) for 3 to 4 minutes until veggies are just barely beginning to brown on the edges. Add water and bring to a boil. Simmer, covered, for about 15 minutes or until vegetables are tender.
While waiting for the soup, empty a bag of shirataki noodles into a strainer and rinse thoroughly. As the bag I used stated, “to reduce the authentic aroma.” A statement like this and you know I’m going to be encouraged to sniff, of course, and all I can say is learn from the error of my ways! You should rinse the noodles thoroughly! Drain them well! When the stock is ready, add the noodles, give it a quick stir, and boil for about 3 minutes more. Check for flavor and adjust seasonings as necessary. Portion into bowls, include a side of crusty bread, a little salad, or cornbread and then eat and enjoy!
I think you’ll be pleasantly surprised by the shirataki noodles! They have a great flavor without all the calories. For more info on the noodles, here’s a link to the website for the brand that I used: http://www.house-foods.com/tofu/tofu_shirataki.aspx
Mmmmm! Just what Docktah Mom ordered! Enjoy!