Shirataki Noodle Soup with Tofu
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 onion (s)
- 1 tablespoon curry paste, green
- 1 teaspoon beef broth, instant
- 100 g noodles, (Shirataki or Konjac noodles)
- 200 g tofu
- 1 slice ginger
- 200 ml milk, fat-free
- salt
- Chili powder
- soy sauce
- water
Print Recipe
Pin Recipe Instructions
- Peel and quarter the onion and cut into fine strips. Simmer with a little water, the stock and the curry paste in a non-stick pan until they become translucent, adding a little water every now and then so that the onions don`t burn.
- In the meantime, rinse the Shirataki noodles in a sieve with water (untangle and chop if necessary) and add to the onions in the pan. Dice the tofu and add it as well. Let the whole simmer for another 5 minutes, finely dice the ginger and add to the pan. Finally, fill the pan with non-fat milk and bring to the boil again, season if necessary and serve.
- Annotation:
- The recipe is suitable for all phases of the Dukan diet, is almost carbohydrate and fat-free and, in my opinion, tastes amazingly delicious.
- The Shirataki or Konjac noodle is available in many Asian shops.
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