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