This uses shirataki--a noodle-shaped tofu, which is low in carbs and is made out of yam flour. It's a great substitute for those who are trying to do the low-carb thing, because it can be used for soup, sukiyaki, pasta, etc. Featured on the HonoluluAdvertiser.
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Units: US | Metric
- 4 cups water
- 2 (8 ounce) packages tofu, shirataki
- 1 -2 tablespoon vegetarian broth, powder (chicken style)
- 1 cup baby bok choy or 1 cup choy sum or 1 cup any other greens
- 1 (6 ounce) char-siu tempura fish cakes, julienned (optional)
- 2 green onions, green and white parts, cut into 1/4-inch slices
- 1/2 cup shiitake mushroom (soaked in hot water and sliced)
- japanese red pepper flakes (togarashi) (optional)
- 1In a saucepan, add water and bring to a boil.
- 2Sprinkle in the broth and lower the heat.
- 3Add the baby bok choy and allow to heat to blanch the greens.
- 4In another saucepan, cook the tofu shirataki according to the directions on the package.
- 5Divide the tofu shirataki in saimin bowls and top with fish cake, shiitake and green onions.
- 6Pour the soup with the vegetables over the garnished noodles.
- 7Serve hot.
- 8Spice it up with a togarashi.
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Nutritional Facts for Low-Carb Saimin
Serving Size: 1 (379 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 73.8
- Calories from Fat 38
- Total Fat 4.2 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 26.3 mg
- Total Carbohydrate 2.9 g
- Dietary Fiber 0.6 g
- Sugars 1.1 g
- Protein 7.8 g
The following items or measurements are not included: