This low carb Shirataki Noodle Soup is packed with healthy fats from wild salmon and sesame oil but it doesn’t skimp on the flavour! Perfect for those following a keto diet.
Shirataki Noodle Soup with Salmon
- 6 dried shiitake mushrooms
- 200g organic shirataki noodles
- 1 shallot (quartered)
- 2 spring onions (roughly chopped)
- 2 cloves of garlic (peeled)
- 1" piece of root ginger (peeled and quartered)
- 60ml sesame oil
- 2 tbsp mirin or 1 tbsp maple syrup / dash stevia
- 1 tbsp tamari (gluten-free) soy sauce
- 1 medium carrot (finely sliced)
- 1L freshly boiled water
- 1 1/2 tbsp dried wakame seaweed
- 2 frozen wild salmon fillets
- 75g frozen edamame (soy) beans
- 50g miso paste
- 1 head bok choy (roughly shredded)
- 1 tbsp sesame seeds (optional topping)
Start by soaking your shiitake mushrooms in a bowl of freshly boiled water for 10 minutes until softened. Drain, then slice into strips using a pair of kitchen scissors. Alternatively leave them whole and put to one side. Next rinse your shirataki noodles under cold water, drain, and place to one side.
Add your shallot, spring onions, garlic, root ginger, sesame oil, mirin, tamari, and sea salt to your Ninja food processor bowl and process on the ‘PUREE’ setting until smooth. You may need to scrape the sides down and repeat.
Place a medium sized heavy bottomed pan over a low to medium heat and add your paste. Fry for 2 minutes, keeping the paste moving, then add the sliced carrot and fry for a further 2 minutes.
Add the freshly boiled water, shiitake mushrooms, dried wakame, salmon fillets, and shirataki noodles and bring to a simmer. Simmer for 5 minutes or until the salmon is cooked through and begins to flake a little. Remove from the heat and stir in your edamame beans, miso paste, and shredded bok choi. Leave to steep for 5-10 minutes before serving then season with a little more tamari if you wish and sprinkle over some sesame seeds.