Shirataki vegetable soup　
Ingredients
Units
Scale
- 1 pack shirataki noodles, parboiled and cut
- 1 1/2 cups onion, sliced
- 1 1/2 cups celery, sliced
- 1 1/2 cups red cabbage, sliced
- 1 1/2 cups aburaage (deep fried tofu pouch), optional: parboil to remove excess oil
- 1 1/2 Tbsp shoyu kouji
- 2 Tbsp sake
- 1 Tbsp olive oil
- 3 cups vegetable dashi or vegetable stock
- White or black pepper to taste
Instructions
- 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
Notes
- If you have no vegetable dashi, you can use any vegetable stock or mix water with shio koji or shoyu koji.