Shirataki Noodles With Broth (Printable)

Comforting zero-carb noodles simmered in aromatic bone broth with ginger and sesame.

# What You 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

# Directions:

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 infuse completely.
03 - Drain and thoroughly rinse shirataki noodles under cold water. Place in a sieve and pour boiling water over them to remove 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 Advice:

01 -
  • Zero-carb noodles mean you can actually enjoy a satisfying bowl without the post-meal energy crash.
  • The whole thing comes together in under 30 minutes, which is rare for something that tastes like it simmered for hours.
  • Bone broth is doing all the flavor work here, so if you've invested in good broth, this dish lets it shine.
  • It's endlessly customizable, so you can make it three times in a week and have three completely different experiences.
02 -
  • Shirataki noodles have a distinct smell right out of the package—don't panic, this is completely normal, and rinsing them thoroughly (including pouring boiling water over them) will eliminate it almost entirely.
  • If your broth has hardened fat on top, don't remove all of it—a little renders into the hot liquid and adds richness that makes the whole bowl taste more luxurious.
03 -
  • If you can't find tamari and need gluten-free, coconut aminos works beautifully and adds a slightly different but equally interesting sweetness to the broth.
  • Don't skip the rice vinegar—it's the ingredient that prevents this from tasting flat, and even a tiny adjustment to the amount changes the entire balance.
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