Shirataki Noodles With Broth (Printer-friendly)

Zero-carb shirataki noodles in rich bone broth with aromatic ginger, garlic, and savory toppings for a warming low carb bowl.

# What You’ll Need:

→ Broth

01 - 4 cups high-quality bone broth (beef or chicken)
02 - 1 thumb-sized piece fresh ginger, sliced
03 - 2 cloves garlic, smashed
04 - 2 tablespoons soy sauce or tamari
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon sesame oil

→ Noodles

07 - 14 ounces shirataki noodles, drained and rinsed

→ Toppings

08 - 2 soft-boiled eggs, halved (optional)
09 - 1 small spring onion, thinly sliced
10 - 1 small red chili, thinly sliced
11 - Fresh coriander or parsley, chopped
12 - Toasted sesame seeds

# Directions:

01 - In a medium pot, combine bone broth, ginger, garlic, soy sauce, rice vinegar, and sesame oil. Bring to a gentle boil over medium heat.
02 - Reduce heat and simmer for 10 minutes to allow flavors to fully infuse into the broth.
03 - Drain and thoroughly rinse the shirataki noodles under cold water. Place in a sieve and pour boiling water over them to eliminate any odor.
04 - Add the prepared noodles to the simmering broth and heat through for 2 to 3 minutes.
05 - Remove ginger and garlic slices from the broth using a slotted spoon or strainer.
06 - Divide noodles and broth evenly between two bowls.
07 - Top each bowl with soft-boiled egg halves, spring onion, chili, fresh herbs, and sesame seeds as desired. Serve immediately.

# Expert Tips:

01 -
  • It's ready in under 25 minutes, which means you can have a nourishing meal without the whole afternoon in the kitchen.
  • The broth infuses with ginger and garlic so thoroughly that each spoonful tastes like comfort tastes good.
  • Zero-carb noodles mean you can eat a full, satisfying bowl without the post-meal sluggishness.
  • It adapts beautifully to whatever protein or vegetables you have on hand.
02 -
  • Never skip the initial rinsing and boiling water step for the noodles; this one detail makes the difference between a dish that tastes fresh and one that tastes like the ocean decided to visit your bowl.
  • The broth really does need those 10 minutes of simmering; rushing it means you miss the moment when all those flavors marry together into something greater than their individual parts.
03 -
  • Make your bone broth on a Sunday and freeze it in portions; this dish becomes an even faster weeknight answer when you have rich broth waiting in your freezer.
  • If the broth tastes even slightly flat after simmering, a few more drops of rice vinegar will snap it into focus without making it taste sour.
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