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Tag Archives: shirataki

Low Carb “Wonton” Soup

Low Carb “Wonton Soup”

Before I started eating low car, I made this soup with real wonton wrappers and painstakingly filled each one with a pork mixture. I only use pork because my husband is allergic to shrimp; use both shrimp and pork for a more authentic taste. At some point, I got too lazy to make the wontons and just tossed them into the soup. Which is why removing them and using shirataki noodles seemed like the natural move when going low carb, as the “noodles” give that slippery wonton mouth feel but with no added carbs! I also add lots of veggies and keep the fat from the homemade bone broth and meat to make this a nutritious and delicious one pot meal.

You could make this vegetarian with crumbled tofu. Extra points for making it crispy under broiler!

Low Carb “Wonton” soup

Serves 4

1 pound ground pork or ½ pound ground pork and ½ pound shrimp, chopped or crispy tofu, see recipe below

4 cloves garlic, minced

1” ginger minced

½ bunch scallion, chopped

2 tablespoons organic tamari

1 tablespoon sesame oil

2 packages shirataki noodles, drained

5 cups organic turkey, chicken bone stock or vegetable stock

1 large carrot, cut in small pieces

2 stalks celery, cut into small pieces

Organic animal fat, ghee, butter or avocado oil to cover bottom of pot

1 small head savoy cabbage, shredded

7 ounces baby spinach

Brown pork medium high. When browned, lower heat and add ginger and garlic stirring until fragrant, 1 minute. Add scallion and stir. Add stock. When boiling add carrots and cook about 10 minutes. Add all remaining ingredients except sesame oil, noodles and baby spinach. Cook for 10 minutes. Turn off heat and add sesame oil, spinach, shirataki  noodles, salt and pepper to taste.

“Cold Noodles” with Sesame Sauce with Baked Tofu

Low carb tofu with peanut sauce, spiralized zucchini and cucumber

I was first introduced to cold noodles with sesame by my boyfriend in college and it was the first spicy dish I had ever eaten! The first few times I ate them, it took forever because they were so hot. But I immediately loved them and when my boyfriend would visit for the weekend, he always brought me an order. I haven’t  the restaurant version in years—I find them too sweet—but I’ll never forget how much I loved the cold noodles from Empire Szechuan in New York City.

This version has spiralized yellow squash or zucchini and Shirataki noodles. Use any combination; it’s all good. I add baked tofu to make the dish more substantial. Roasted chicken on the side with a little peanut sauce would also be good. Anything with this peanut sauce is good!

The first night I made this I used only yellow squash, but didn’t have enough for the second night, so I added the Shirataki noodles.

Shirataki noodles are made with yam flour and have virtually no carbs or calories. According to Wikipedia: “Shirataki are thin, translucent, gelatinous traditional Japanese noodles made from the konjac yam. The word “shirataki” means white waterfall, referring to the appearance of these noodles.”

Some brands of Shirataki noodles have soy or preservatives added, but I buy a brand that is only made of yams. I posted a picture of it on my blog, because the name is only in Japanese. It has little flavor, but absorbs whatever sauce you use on it. Buy it in the refrigerated section of your grocery store or an Asian specialty grocer.

Shirataki

If you want the traditional (high carb) recipe, simply substitute 1 pound Chinese-style dried noodle or spaghetti/fettuccini.

“Cold Noodles” with Sesame Sauce with Baked Tofu

Serves 4

4 yellow squash or zucchini spiralized or a combination and/or Shirataki noodles

5 cloves garlic, minced

1-2 tablespoons ginger, peeled and minced

3 tablespoon black and/or white sesame seeds, divided

1 bunch scallions, chopped

4 curby cucumber, cut into long thin shreds or spiralized

Cilantro, chopped

 

Sauce:

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

Water

Baked Tofu

If you are using Shirataki noodles, drain, rinse and add them to boiling water and cook for 2 minutes. Drain.

Sauté ginger, 2 tablespoons sesame seeds and garlic on low heat for about a minute, or until garlic becomes fragrant. Add sauce ingredients, stirring well. Add small amounts of water until you like the consistency—should be thin enough to coat the pasta easily. Taste the sauce, as you may want to add more of one or more ingredients. If it is too hot and spicy, add more peanut butter.

Mix sauce with noodles and spiralized veggies.

Top with baked tofu and add more peanut sauce. Embellish with cucumber, remaining sesame seeds and cilantro. Serve at room temperature.

Copyright © 2020 Norma Lehmeier Hartie
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