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Tag Archives: shirataka noodles

Keto Korean Hot Pot

Keto Korean Hot Pot

My Korean Hot Pot is not a traditional, as I add lots of veggies and protein and it becomes a full meal. I added one duck leg confit for 4 servings for flavor, but if you want this meal to be vegetarian, just omit and use vegetable stock.

I like to bake the tofu for the chewy texture, but it is not necessary. The Shirataki noodles are always a good fake out.

I used red cabbage, not white, because it’s prettier!

This dish is very low in carbs and moderately high in fiber, with the cabbage/kimchi. It’s a tasty and light meal.

Korean Hot Pot

Serves 4

1 quart chicken bone stock or vegetable stock

Avocado oil or chicken fat

8-12 ounces kimchi, roughly chopped with juices

1 pound soft or firm tofu

1-2 packages shirataki noodles, drained and rinsed and chopped roughly

½ bunch scallion, chopped

1 carrot, chopped

3 ribs celery, chopped

¼-1/2 cabbage, sliced thin

1 zucchini, spiralized

2 tablespoons sesame oil

3 tablespoons tamari

1 tablespoon Korean red pepper

Black pepper

1 duck leg confit, or small amount of any meat chopped into small pieces (optional)

If desired, bake firm tofu—cut into small pieces and add some sesame oil, tamari, black pepper and marinate. Bake 45 minutes at 350. Otherwise, simply cube soft or firm tofu.

Heat oil on medium low and add garlic, scallion and meat and cook until garlic is fragrant, 1-2 minutes. Add stock, carrots and cabbage and cook until soft, about 15 minutes. Add remaining ingredients, except sesame oil. Turn off heat and add sesame seed oil. Taste and adjust seasoning to your liking.

Crispy Tofu with Baby Bok Choy and Shirataki Noodles in Peanut Sauce

Low carb crispy Tofu with Baby Bok Choy and Shirataki Noodles in Peanut Sauce

This peanut sauce recipe has been adapted over 30 years from the traditional Szechuan Cold Noodle recipe found in many Chinese restaurants. I made it constantly in my 20’s, when I was broke and would buy 3-pound bags of pasta. I switched to the traditional Asian noodles when I had more money later.

The peanut sauce is delicious, but unlike the Asian version, I add no sugar. This sauce can obviously be used on noodles, but it is fantastic to use in this dish or others that are low carb. I made this for dinner Friday, and had lots of sauce left and will make it again Monday with the addition of Shirataki noodles. If you don’t want crispy tofu, it is also good baked or even cubed and heated with the bok choy. If you aren’t into tofu, substitute chicken.

Trust me on this—the peanut sauce is so good you could add it to dirty socks and they’d taste delicious!

Crispy Tofu with Baby Bok Choy and Shirataki Noodles in Peanut Sauce

Serves 2

1 pound extra firm tofu, dried and crumbled

1 pound baby bok choy, cleaned with stems and leaves separated and both roughly chopped

1 bag Shirataki noodles, rinsed and drained

4 tablespoons peanut or avocado oil

 5 cloves garlic, minced

1-2 tablespoons ginger, minced

3 tablespoon black and/or white sesame seeds

1 bunch scallions, chopped

2 tablespoon San-J® All Purpose Szechuan Hot and Spicy Sauce

1 cup crunchy or smooth natural peanut butter

3 tablespoons soy or tamari sauce

1 teaspoon sesame oil

Hot pepper flakes to taste


Turn broiler on and place rack 6” from heat. Line a baking tray with parchment paper. Mix  2 tablespoons of peanut oil into tofu. Add salt, pepper and some hot pepper flakes. Broil for 20-25 minutes, turning once, until light brown.

Make sauce: on medium low heat, add 1 tablespoon peanut oil and add garlic, ginger, sesame seeds, hot pepper and cook a couple minutes. Add peanut butter, tamari, San-J® All Purpose Szechuan Hot and Spicy Sauce and mix. Add water until desired consistency. Turn off heat and add sesame oil. Taste and adjust to taste.

Heat pan with 1 tablespoon peanut oil on high and add bok choy stems. Cook for about 5 minutes and add leaves. cook 2 minutes and add a bit of peanut sauce. Stir. Add Shirataki noodles and stir until hot.

Put noodles and bok choy into a bowl, add crispy tofu and top with sauce. Bring extra sauce to table.

Tofu “Ramen” Soup

Low Carb Tofu “Ramen” Soup

Before I started eating a low carb diet, I ate plenty of vegetarian meals, alternating meat with other protein like dairy, beans and tofu. But beans are not low carb and dairy is high in calories and fat; so, in my vegetarian low carb meals, I use usually use tofu. My favorite brand of tofu is The Bridge, made locally in Connecticut. It is firm. My favorite way to cook it is to cube it up and add tamari and sesame oil and bake it until it gets light brown. The outside is firm and the inside soft and it has a satisfying “bite” to it. Tonight, I made it and added it last minute to my “ramen” soup. Delicious!

I use a generous 8-ounce portion of tofu for the meal because nothing else has enough calories to make it filling. For dinner. If using real ramen noodles, you could cut down on the amount of tofu used.

This recipe is a good basic one. Feel free to experiment with other proteins or vegetables.  Sautéed shitakes, broccoli, spinach, kale and cabbage are all good in there. Chicken, shrimp, pork, beef works in instead of tofu. If you don’t like spicy kimchi, just omit.

shirataki noodles

Low carb shirataki noodles

Tofu “Ramen” Soup 

Serves 4

2 pounds tofu, cut into small pieces and dried

2 packages tofu shirataki “noodles”

1-pound baby bok choy, stems and leaves separated and chopped (broccoli, spinach, bok choy, kale, cabbage)

4-8 ounces kimchi, chopped

1 tablespoon Korean chili (optional)

3 cups chicken or vegetable stock

½ bunch scallion, chopped

1-inch piece of ginger, finely chopped

3 cloves garlic, finely chopped

4 tablespoons low sodium tamari or 1/3 cup yellow or white miso

3 tablespoons sesame oil

1-2 tablespoons extra virgin olive oil

Heat oven to 350 and place tofu on a pan, with a piece of parchment paper. Take 1 tablespoon of sesame oil and 1 tablespoon tamari and coat tofu. Bake tofu about 45 minutes or until light brown.

On medium, sauté garlic, scallion and ginger until fragrant, about a minute. Raise temperature to medium high and add bok choy stems and stir until wilted, a few minutes. Add bok choy leaves, kimchi and juice, Korean chili, shirataki noodles and stir. Add stock and bring to a boil. If using miso, ladle out some stock and add to miso and stir until dissolved. Lower heat so it is not boiling and add miso. If not using miso, add tamari. Turn off heat and add sesame oil. Ladle into bowls and add baked tofu. Serve with sesame oil on the side.

Tofu baked with tamri and sesami oil





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