Ingredients
Directions
Heat a large stockpot on medium-high. Add the shallots and stir continuously to prevent sticking. Cook until translucent (about one minute).
Add the garlic and mushrooms. Cook for 60 seconds until fragrant.
Add the tamari, cooking and stirring for 30 seconds to fully coat the mushrooms.
Add the water and bring to a boil then simmer for 10 minutes.
Then stir in the bok choy and miso. Stir until the miso is completely dissolved.
In the meantime, cook the shirataki according to package directions.
Split the shirataki between two large soup or ramen bowls.
Once the broth is finished cooking, pour it over the noodles.
Top with Sriracha, jalapeño, green onion, and cilantro, if using.
Chef's Notes
Substitutions
Instead of shallots, use red or white onion.
In place of shiitake mushrooms, use other mushrooms of your choice.
Try cooked udon or rice noodles in place of shirataki noodles.
Instead of cilantro try basil or chives.
Instead of bok choy, use spinach or kale (but add just before the broth is finished cooking).
What are shirataki noodles?
Shirataki noodles are unique noodles that have all the texture and flavor of a traditional rice noodle but with lots of fiber and very few calories. They’re made from glucomannan, a type of fiber that comes from the root of the konjac plant. The fiber acts as a prebiotic food for healthy bacteria in your gut, which may help with inflammation, weight management, and blood sugar control.
Add more delicious nutrition
Add baked or grilled tofu or tempeh cubes to the finished bowl.
Add a cup of frozen edamame to the broth.
Add broccoli or other favorite vegetables to the broth.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 30 days.
Ingredients
Directions
Heat a large stockpot on medium-high. Add the shallots and stir continuously to prevent sticking. Cook until translucent (about one minute).
Add the garlic and mushrooms. Cook for 60 seconds until fragrant.
Add the tamari, cooking and stirring for 30 seconds to fully coat the mushrooms.
Add the water and bring to a boil then simmer for 10 minutes.
Then stir in the bok choy and miso. Stir until the miso is completely dissolved.
In the meantime, cook the shirataki according to package directions.
Split the shirataki between two large soup or ramen bowls.
Once the broth is finished cooking, pour it over the noodles.
Top with Sriracha, jalapeño, green onion, and cilantro, if using.
