Japanese Noodle Soup

This is a really simple tasting soup with basic flavours. It looks a bit involved but actually is a really easy one pot meal. The broth can have more flavours added if you want to jazz it up a bit, but personally I like the simplicity of it.

This soup uses konjac/shirataki noodles. Shirataki noodles are already used a lot in Japanese cooking and also happen to have a zero carb count, making them perfect for this recipe.

 

Japanese Noodle Soup – Serves 4

 

4 chicken thigh fillets, diced

2x 250g packets konjac/shirataki noodles

30g dried shiitake mushroom

1.5L boiling water

200g silverbeet or spinach, trimmed

4 large eggs

2 tsp white wine

2 tsp/4 tbsp tamari soy (can sub coconut aminos if preferred)

6 – 10 drops stevia glycerite

Salt

 

Mix chicken with 2 tsp tamari and white wine and season well with salt. Place dried mushroom in a large bowl and pour over boiling water. Let the mushrooms soak about 20 minutes. Set the mushrooms aside squeezing out any water and reserve all the mushroom stock. Place stock in a large pot with 4 tablespoons tamari soy sauce and stevia glycerite and season well with salt. Keep tasting the stock while adding the stevia glycerite and salt to make sure you get the flavour how you want it.

Bring to the boil. Add chicken and reduce to a simmer. Simmer for about 10 minutes. While chicken is cooking, drain konjac noodles and rinse well in hot water. Add into the pot along with the mushrooms. Simmer another few minutes. Make sure you have 4 spaces in the pot and carefully crack the eggs whole into the spaces. Cover and simmer until the eggs are cooked. Add spinach on top, cover and simmer again another few minutes until spinach is starting to wilt.

Divide between bowls, making sure everyone gets equal parts of all the ingredients and an egg each. Serve with more tamari soy which can be sprinkled over and mixed through for extra flavour if anyone wants it.

 

Nutritional Info:

Cals – 224.4g

Fat – 8.6g

Protein – 26.8g

Total Carbs – 13.7g

Fibre – 6.5g

Sugars – 0.9g

Net Carbs – 7.3g

 

 

 

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