Prep 10 mins
Cook 0 mins
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.
- 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)
- In a saucepan, add water and bring to a boil.
- Sprinkle in the broth and lower the heat.
- Add the baby bok choy and allow to heat to blanch the greens.
- In another saucepan, cook the tofu shirataki according to the directions on the package.
- Divide the tofu shirataki in saimin bowls and top with fish cake, shiitake and green onions.
- Pour the soup with the vegetables over the garnished noodles.
- Serve hot.
- Spice it up with a togarashi.