Shirataki Noodles With Broth (Printable Version)

Comforting zero-carb noodles in aromatic bone broth with 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

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:

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 fully develop and infuse throughout the broth.
03 - Drain and thoroughly rinse the shirataki noodles under cold water. Place in a sieve and pour boiling water over them to remove 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.
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 Suggestions:

01 -
  • It's ready in 25 minutes, which means you can make it on a weeknight without fussing for hours.
  • The bone broth does all the heavy lifting flavor-wise, so you feel like you've made something restaurant-quality at home.
  • Those shirataki noodles are genuinely filling despite being nearly carb-free, so you won't feel deprived an hour later.
02 -
  • Those shirataki noodles absolutely must be rinsed and then blanched with boiling water, or the broth will taste off no matter how good everything else is. I skipped this step once thinking it was overkill, and the fishy smell ruined the entire meal.
  • Don't simmer the broth for longer than 10 minutes or the ginger and garlic flavors become overpowering and bitter. The sweetness of a proper simmer time is what makes people ask for your recipe.
03 -
  • Make a batch of bone broth on Sunday and store it in ice cube trays so you can pull out exactly what you need throughout the week without waste.
  • Toasted sesame seeds scattered on top add a subtle crunch and a nutty flavor that somehow makes everything feel more intentional and finished, even though it takes 30 seconds.
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