Vegetable soup with shirataki noodles
do you enjoy the vehicle or the flavor?
why not both?
here’s a light and flavorful vegetable noodle soup where you can actually taste the ingredients for what they are.
if you eat a lot of vegetables perhaps you enjoy the natural flavors they provide.
sometimes sweet, sometimes bitter or earthy and everything in between.
what makes this shirataki noodle vegetable soup different?
sometimes when cooking, i’m not looking to enjoy the actual flavors of the vegetables individually but as a whole
for example pureed lentil vegetable soup or tomato soup.
but this is one dish i enjoy when i want to appreciate the uniqueness of each ingredient.
and as you may know one of the best ways to enhance the natural flavors of your food, with natural ingredients is…
the umami it contains helps to improve the flavor and overall experience when eating a dish made with dashi.
and it does so in subtle and gently ways.
that’s the nature of umami.
and if youre keen on experimenting you might even consider using… ajinomoto
totally up to you though, ive been experimenting with it a bit and might be sharing some of my results in the near future! so if you havent yet maybe subscribe so you dont miss any of my new japanese cooking videos
Shirataki vegetable soup
- 1 pack shirataki noodles, parboiled and cut
- 1 ½ cups onion, sliced
- 1 ½ cups celery, sliced
- 1 ½ cups red cabbage, sliced
- 1 ½ cups aburaage (deep fried tofu pouch), optional: parboil to remove excess oil
- 1 ½ Tbsp shoyu kouji
- 2 Tbsp sake
- 1 Tbsp olive oil
- 3 cups vegetable dashi or vegetable stock
- White or black pepper to taste
- In large pot, add olive oil and heat on medium.
- Once the oil is hot, add the onions and cook until they begin to slightly brown.
- As you notice the onion beginning to brown, add the celery and cook for a few minutes stirring occasionally.
- Next add the cabbage and the shoyu kouji along with the sake. Stir a few times to mix and cook until the alcohol is cooked off
- Next add the dashi and the shirataki noodles.
- Simmer for about 10 – 15 minutes.
- Once you’ve simmered it add the aburaage and some freshly cracked pepper if desired.
- Serve hot
- If you have no vegetable dashi, you can use any vegetable stock or mix water with shio koji or shoyu koji.
have you tried a japanese shirataki dish before?
now you have three you can try!
which will you be trying first? lmk in the comments!