Japanese Noodle Soup

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This is a really simple tasting soup with basic flavours. It looks a bit involved but actually is a really quick and 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.

If you choose to sub coconut aminos for the tamari soy sauce for paleo, you may need to greatly reduce or even omit the stevia glycerite to adjust for the sweetness of the coconut aminos.

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Japanese Noodle Soup

A simple and nourishing Japanese Noodle Soup that is made using konjac/shirataki noodles.

Course Main Course, Soup

Cuisine Asian, Gluten Free, Grain Free, Japanese, Keto, LCHF, Low Carb, Nut Free, Paleo, Sugar Free

Keyword Japanese food, Japanese noodle soup, keto diet, keto noodle soup, ketogenic diet, ketogenic noodle soup, lchf noodle soup, low carb diet, low carb nikki, low carb noodle soup, paleo noodle soup

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Marinating Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 224.4kcal

Ingredients

• 4 chicken thigh fillets, diced
• 2 packets fettucine shape konjac noodles
• 30 g dried shiitake mushrooms
• 1.5 L boiling water
• 200 g silverbeet/chard or spinach leaves
• 4 large eggs
• 2 tsp dry white wine
• 2 tsp tamari soy sauce can sub coconut aminos for paleo
• 4 tbsp tamari soy sauce can sub coconut aminos for paleo
• 6 - 8 drops stevia glycerite
• salt

Instructions

• 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.

Notes

Net Carbs - 7.3g

Our Australian followers can get their konjac noodles from Keto Eats Australia

Nutrition

Calories: 224.4kcal | Carbohydrates: 13.7g | Protein: 26.8g | Fat: 8.6g | Fiber: 6.5g | Sugar: 0.9g