Shirataki Noodles With Broth (Printable version)

Zero-carb noodles in rich, warming bone broth with ginger and garlic

# What You'll Need:

→ Broth

01 - 4 cups high-quality bone broth, beef or chicken
02 - 1 thumb-sized piece fresh ginger, sliced
03 - 2 cloves garlic, smashed
04 - 2 tablespoons soy sauce or tamari
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon sesame oil

→ Noodles

07 - 14 ounces shirataki noodles, drained and rinsed

→ Toppings

08 - 2 soft-boiled eggs, halved
09 - 1 small spring onion, thinly sliced
10 - 1 small red chili, thinly sliced
11 - Fresh coriander or parsley, chopped
12 - Toasted sesame seeds

# How-To Steps:

01 - In a medium pot, combine bone broth, ginger, garlic, soy sauce, rice vinegar, and sesame oil. Bring to a gentle boil over medium heat.
02 - Reduce heat and simmer for 10 minutes to allow flavors to fully infuse.
03 - Drain and thoroughly rinse shirataki noodles under cold water. Place in a sieve and pour boiling water over them to eliminate any odor.
04 - Add the noodles to the simmering broth and heat through for 2 to 3 minutes.
05 - Remove ginger and garlic slices from the broth.
06 - Divide noodles and broth evenly between two bowls.
07 - Top each bowl with soft-boiled egg halves, spring onion, chili, fresh herbs, and sesame seeds as desired.

# Expert Hints:

01 -
  • It's genuinely filling despite being barely 120 calories, which means you can stop obsessing and just enjoy the bowl.
  • The whole thing comes together in less time than it takes to order delivery, yet tastes like you simmered it all morning.
  • Zero guilt, zero carbs, zero compromise on comfort—this became my go-to when I wanted something warming without the heaviness.
02 -
  • Shirataki noodles have a texture and smell that can surprise people unfamiliar with them, but proper rinsing and the boiling water step removes both issues—skip this and you'll convince yourself they're awful when really you just didn't prepare them.
  • The broth quality genuinely matters here; a weak, insipid broth will make this taste like a diet meal, while a rich, gelatinous one transforms it into something deeply nourishing that satisfies in ways low-calorie food usually doesn't.
  • Don't oversalt at the beginning—let the soy sauce and tamari do most of the work, then adjust at the end after tasting; it's easier to add than to rescue.
03 -
  • If your shirataki noodles smell even slightly off after rinsing, the boiling water step is non-negotiable; it's the difference between happiness and regret in the bowl.
  • Sesame oil is a volume player, not a featured artist—one teaspoon scattered across two bowls is exactly right, and any more tips the whole thing into overpowering sesame territory.
  • Cold shirataki noodles tossed with a tiny bit of sesame oil and soy sauce make a brilliant next-day salad if you somehow have leftovers, though in my house they never last that long.
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