The secret ingredient here is the tofu shirataki “noodles” which imitate real noodles with their texture, but a 4-ounce serving has only 10 calories and 3 carbs! It’s basically soybeans and yam flour. The texture is amazingly like noodles and the flavor is bland—but it’s what you have the noodles with that give it flavor and these are perfect in soup. This is a basic recipe, but totally stands on its own. Jazz it up with tofu, chicken, pork, broccoli, shredded carrots, spiralized zucchini and any other vegetable or protein you have on hand. Leftover chicken and pork? They are perfect for this soup.
Kimchi “Ramen” Soup
3 Eggs, beaten
2 packages tofu shirataki “noodles”, drain in colander and rinse and drain
1 pound baby bok choy, ends cut off, stems and leaves separated and chopped
6-12 ounces kimchi
2 cups chicken or vegetable stock plus water as needed
8 ounces shitake mushrooms, chopped
½ bunch scallion
1-inch piece of ginger, finely chopped
3 cloves garlic, finely chopped
3 tablespoons low sodium tamari
1-2 tablespoons sesame oil
1-2 tablespoons extra virgin olive oil
Heat a small pan on medium high, add oil to coat and pour eggs in. let set and flip. Remove from pan and cut into strips and set aside. In a pot, heat olive oil on medium and add ginger and garlic, cook 2 minutes, but don’t allow to brown. Raise heat to medium high and add shitake mushrooms; cook until water releases and they begin to brown. Add baby bok choy stems and cook a few minutes until wilted. Add baby bok choy leaves, stock, soy sauce, kimchi, egg strips and bring to a boil. Turn off heat and add sesame oil. Taste and add more sesame oil and soy sauce as needed.
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