Shirataki Noodles With Broth (Printable)

Zero-carb noodles in rich, warming broth with aromatic ginger and garlic.

# What You 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 (optional)

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

# How to Make It:

01 - In a medium pot, combine the 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 infuse thoroughly 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 fine mesh strainer.
06 - Divide noodles and broth evenly between two serving bowls.
07 - Top each bowl with soft-boiled egg halves, spring onion, chili, fresh herbs, and sesame seeds as desired.

# Expert Tips:

01 -
  • It's the kind of meal that feels indulgent but leaves you satisfied without that heavy, weighed-down feeling afterward.
  • Bone broth does the heavy lifting flavor-wise, so you're not wrestling with bland diet food.
  • Two people, two bowls, zero guilt, and you're done in less time than it takes to order takeout.
02 -
  • Shirataki noodles genuinely need that hot water bath to taste good; skipping this step leaves them smelling off and tasting vaguely rubbery, and I learned this the expensive way.
  • Don't let the broth come to a rolling boil once the noodles are in, or they'll start to break down and turn mushy rather than staying tender.
03 -
  • A splash of soy sauce at the table beats adding too much to the pot, because you can always adjust but you can't take it back.
  • Keep homemade broth in ice cube trays for sudden weeknight moments when you need something warm and nourishing in fifteen minutes flat.
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