How to Make Super Quick Homemade Miso Soup with Shirataki Noodles

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The ingredients needed to make Miso Soup with Shirataki Noodles:

1. Make ready 4 oz Shirataki Noodles
2. Take 1 1/2 tsp Sesame Oil
3. Take 1 Green Onion
4. Get 1 tsp Miso
5. Get 1/3 tsp Dried Dashi
6. Prepare 1/4 cup Dried seaweeds
7. Take 1 oz Firm Tofu

Today I thought I'd pop in and let you know about my latest post on BHG's Delish Dish blog, which is a restorative miso and soba noodle soup. Strain soaking liquid from dried shiitakes into medium saucepan, careful to not include the grit that has fallen to the bottom. Divide noodles and bean sprouts evenly between two bowls. Ladle mushrooms, spinach and broth into both bowls.

Steps to make Miso Soup with Shirataki Noodles:

1. Rinse Shirataki noodles and pat dry. Sautée in 1/2 tsp of sesame oil, remove from heat and set aside.
2. Pour 1 cup water into a pot and add 1/3 tsp dried Dashi, bring to a simmer.
3. Add dried seaweed and noodles and cook until seaweed is softened. (Feel free to substitute spinach for the seaweed if you want!)
4. Add tofu last, it doesn't need long on the heat. Bonus points if you cut tofu into adorable shapes.
5. Remove from heat and stir in the miso!
6. Pour into a large bowl and top with chopped green onion, enjoy!

Divide noodles and bean sprouts evenly between two bowls. Ladle mushrooms, spinach and broth into both bowls. Why This Udon Noodle Soup Is So Good Adding miso makes the soup savory, and flavorful (If you are eating low-carb or gluten free, try Shirataki Noodles). Traditionally, miso soup begins with a broth called "dashi," made by soaking seaweed such as kombu in water and cooking with An inspired take on Japanese miso soup with tofu, green onion, and loads of greens. Might add some shirataki to this for low calorie fillingness.

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