Chicken “shirataki Tofu Noodle” Soup With Rutabaga

READY IN: 1hr 5mins
Recipe by yogiclarebear

Nutritional Information: 135 calories, 1g fat, 15g carbohydrate, 17g protein. I used a soup recipe from a "Taste of Home" publication, and adapted it to use the tofu noodles. Don't be afraid of the tofu won't notice the difference! They are made by House Foods America Corporation. Check out their website on where to get this awesome, versatile, low carb product. ( I like to eat this with a grilled cheese sandwich for a warm and comforting lunch. Just a note- DO NOT FREEZE this soup. The noodles do not freeze well.

Top Review by ShortieNJ

this was so good. i had a rough time finding the rutabaga...and cutting, i might leave that out next time. i cut down the broth to 7 cups, because i don't like brothy soups (so just enough liquid to cover everything), i left out marjoram, because i didn't have it...and, i forgot the parsley...ooops. still turned out amazing...i'd make this again for sure

Ingredients Nutrition


  1. Parboil tofu noodles according to package directions. Drain and set aside to cool.
  2. Spray a large stockpot with non-stick cooking spray. Add celery, carrots, and onion, and sauté until onions are tender, about 8-10 minutes.
  3. Add the broth, rutabaga, salt, thyme, marjoram, and pepper. Bring to a boil, reduce heat, and cover. Let simmer for 25-30 minutes.
  4. Meanwhile, spray a large skillet with non-stick cooking spray. Add chicken and cook until no longer pink. Set aside.
  5. Spread tofu noodles over a cutting board and cut them into “manageable” soup pieces. I like to go about 1” long. Set aside.
  6. When the vegetables in the pot are starting to tender, add the noodles and chicken. Cover and simmer another 10 minutes.
  7. Finally, stir in parsley, and heat through.

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