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    You are in: Home / Recipes / Chicken “shirataki Tofu Noodle” Soup With Rutabaga Recipe
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    Chicken “shirataki Tofu Noodle” Soup With Rutabaga

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    2 Total Reviews

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    • on March 07, 2009

      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

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    • on February 06, 2009

      I'm a big fan of the shirataki tofu noodles, and was thrilled to find this recipe; I'm planning to make this today, so will update my review after I taste it. One question: I don't see rutabaga listed in the ingredients? I'm assuming I should dice and cook the rutabaga with the other veggies? Will update my review tomorrow.... added note: just saw in the directions that the rutabaga should be added with the broth...more tomorrow. Update a few days later: I love this soup! It's light, yet hearty enough to be satisfying, and the rutabaga gives it a nice peppery bite. Also love the low carb aspect of this recipe. Thanks, Clare, I'll be making this often.

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    Nutritional Facts for Chicken “shirataki Tofu Noodle” Soup With Rutabaga

    Serving Size: 1 (437 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 147.4
    Calories from Fat 29
    Total Fat 3.3 g
    Saturated Fat 0.8 g
    Cholesterol 36.3 mg
    Sodium 337.1 mg
    Total Carbohydrate 12.1 g
    Dietary Fiber 2.7 g
    Sugars 5.4 g
    Protein 18.6 g

    The following items or measurements are not included:

    shiritaki noodles


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