This Asian-style soup is delicious, hearty, spicy and ready in half an hour. It is packed with tofu shirataki noodles, cabbage and mushrooms. Bonus: 1 cup contains a mere 90 calories, thanks to the shirataki. Enjoy! (All about shirataki: Do You Believe in Miracles?)
8 oz (250 g) tofu shirataki macaroni noodles, rinsed
1 clove garlic, pressed or minced
1 piece ginger (1/2 inch/1 cm), puréed
1 tbsp (15 mL) low-sodium soy sauce
1 tsp (5 mL) toasted sesame oil
8 oz (250 g) sirloin, trimmed, cubed (1/2 inch/1 cm)
2 cups (250 mL) each: low-sodium beef stock, water
1 shallot, thinly sliced
1 carrot, peeled, cut in matchsticks
4 oz (125 g) mushrooms, sliced
1 tsp (5 mL) or more kosher salt
2 cups (500 mL) chopped napa cabbage
1 tsp (5 mL) sriracha + more to taste
In medium bowl, microwave shirataki 3 minutes. Drain.
In small bowl, stir together garlic, ginger, soy sauce and sesame oil. Stir in sirloin to coat. Marinate 15 minutes.
In medium pan, heat stock, water and sirloin mixture on medium-high. Stir occasionally. When stock comes to boil, remove from heat. Skim and discard scum on top. Add shirataki, shallot, carrot, mushrooms and 1 tsp (5 mL) salt. Heat on medium-high. When stock comes to simmer, reduce heat to medium-low. Cook 5 minutes, or until vegetables are tender. Add napa. Simmer 1 minute, or until tender-crisp.
Remove from heat. Adjust salt. Stir in 1 tsp (5 mL) sriracha. Ladle into serving bowls. Drizzle sriracha to taste over each serving.
Makes 6 cups (1.5 L).
- The shirataki for this recipe are measured drained. Water amounts vary by package. About 10% to 20% may be water weight.
- This soup is also delicious with soba, wheat or rice noodles, but these will up the calorie count substantially.
- Multitask by prepping the remaining ingredients while the beef marinates.
Shopping Cart: You can use traditional white or brown shirataki noodles instead of the tofu shirataki. Any kind of mushroom is fine in this soup. Try enokis or shiitakes.
Vegan Shirataki Noodle Soup
Use vegetable stock. Substitute cubed tofu or seitan for the beef.
Credit: Susan Sampson
Tested in Imperial