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Shirataki vegetable soup 

Shirataki vegetable soup japanese style soup top view

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  • 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


  1. In large pot, add olive oil and heat on medium.
  2. Once the oil is hot, add the onions and cook until they begin to slightly brown.
  3. As you notice the onion beginning to brown, add the celery and cook for a few minutes stirring occasionally.
  4. 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
  5. Next add the dashi and the shirataki noodles.
  6. Simmer for about 10 – 15 minutes.
  7. Once you’ve simmered it add the aburaage and some freshly cracked pepper if desired.
  8. Serve hot


  • If you have no vegetable dashi, you can use any vegetable stock or mix water with shio koji or shoyu koji.

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