 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
This uses shirataki-a noodle-shaped tofu, which is low in carbs and is made out of yam flour. It's a great substitute for those who are trying to do the low-carb thing, because it can be used for soup, sukiyaki, pasta, etc. Featured on the HonoluluAdvertiser. Ingredients:
4 cups water |
2 (8 ounce) packages tofu, shirataki |
1 -2 tablespoon vegetarian broth, powder (chicken style) |
1 cup baby bok choy or 1 cup choy sum or 1 cup any other greens |
1 (6 ounce) char-siu tempura fish cakes, julienned (optional) |
2 green onions, green and white parts, cut into 1/4-inch slices |
1/2 cup shiitake mushroom (soaked in hot water and sliced) |
japanese red pepper flakes (togarashi) (optional) |
Directions:
1. In a saucepan, add water and bring to a boil.
2. Sprinkle in the broth and lower the heat.
3. Add the baby bok choy and allow to heat to blanch the greens.
4. In another saucepan, cook the tofu shirataki according to the directions on the package.
5. Divide the tofu shirataki in saimin bowls and top with fish cake, shiitake and green onions.
6. Pour the soup with the vegetables over the garnished noodles.
7. Serve hot.
8. Spice it up with a togarashi.
|
|