As I mentioned in my earlier post, I found shirataki noodles at the grocery last night, and I was really excited! I had also found some daikon a week or so ago, so I had been planning on making an Asian soup with it (I usually can’t find daikon, and substitute parsnips, which aren’t quite the same). I figured having both of those ingredients meant it was the perfect time to make this soup. I didn’t follow a recipe – just used what I had on hand – but it came out decently.
I forgot to take a picture, but this one wouldn’t have been too pretty anyway. I’m eating it out of a plastic Tupperware box, and because I let it sit overnight, the daikon turned brown, so the whole thing didn’t look that great. Trust me, you’re not missing out on too much here.
Chop the following ingredients and put them in a pot: 100g daikon, 40g carrot, 10g red onion, 1 oz mushrooms. Add 2 cups water, 2 tsp Kyoto White Miso, and 1 tsp dried parsley. Bring to a boil. Once boiling, simmer for 15 minutes, then add 4 oz shiritaki noodles and cook for 5 more minutes. Done! So easy.
140 calories for the soup (recipe above)
The noodles were excellent. I’m planning to stock up and always substitute these for spaghetti/angel hair, as they tasted just fine and yet they are only 20 calories for a big serving! That’s fantastic compared to 200 calories for traditional pasta. Unfortunately, the flavor profile of the soup just wasn’t my favorite. In my attempt to use up all the mushrooms in my fridge before I go traveling, I made the soup too mushroom-y, and it completely covered up all the other flavors (miso is a pretty subtle flavor anyway, which didn’t help). I really do like mushrooms, and it was definitely fine, but just not quite what I was expecting/in the mood for today. I might make this again if I wanted something mushroom-y, but I think there are better combinations that would taste more complex instead of all one flavor note. I’ll experiment and keep you posted.