Shirataki Noodles With Broth (Printable)

Zero-carb noodles in rich bone broth with ginger, garlic, and savory toppings for a light, satisfying meal.

# Ingredient List:

→ 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

# How-To Steps:

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 fully infuse into the broth.
03 - Drain and thoroughly rinse shirataki noodles under cold water. Place in a sieve and pour boiling water over them to eliminate any residual odor.
04 - Add the prepared noodles to the simmering broth and heat through for 2 to 3 minutes.
05 - Remove ginger and garlic slices from the broth using a slotted spoon or strainer.
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 -
  • It's ready in under 30 minutes, which means you can have a restaurant-quality bowl on a Tuesday night without planning ahead.
  • The broth does all the heavy lifting, transforming simple noodles into something deeply satisfying that doesn't feel diet-like at all.
  • You control every ingredient, so there's no mystery sodium or weird additives sneaking into your bowl.
02 -
  • Do not skip rinsing and the boiling water step on the shirataki noodles—I learned this the hard way by serving a bowl that tasted like the ocean decided to visit, and it haunts me still.
  • The broth flavor is everything, so use actual bone broth, not chicken stock from a can—the difference is profound and worth seeking out.
03 -
  • Make the broth base in the morning and reheat it when you want noodles—the flavors only get better as they sit, and you'll have a weeknight meal ready in minutes.
  • If you're serving this to someone skeptical about shirataki, lean hard on the toppings and the broth quality; don't lead with the noodles because the noodles aren't the star here.
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