Japanese Ramen with Shirataki Noodles

Created by Chef Andy Matsuda of Sushi Chef Institute
Learn more about Chef Andy here.

Japanese Ramen with Shirataki Noodles
Makes 2 servings


1 8 oz package Skinny Noodles Ramen Style or Spaghetti
2 C vegetable broth
1/2 cup plain soy milk
2 Tbsp miso
1-1/2 tsp soy sauce
1 Tbsp sesame oil
1 tsp chili oil

1-2 leaves bok choy cabbage
3-4 medium raw shrimp (deveined)
1 Tbsp green onion, finely chopped
2 oz bean sprouts
1/4 cup mushrooms, sliced

Optional Toppings
Fried garlic
1 soft boiled egg, sliced in half

Drain and rinse Skinny Noodles according to package instructions. If desired, try our Vinegar Tip: Toss noodles in bowl, add 1-2 teaspoons of vinegar, set aside 1-2 minutes (vinegar will neutralize the alkaline smell), then rinse and drain noodles well again. Add noodles and next 6 soup ingredients in a medium saucepan, mix well, and heat until bubbly. Reduce heat to keep warm. Pan fry topping ingredients in a lightly greased pan. Cook until shrimp is pink and done. Transfer Skinny Noodles and soup to 2 deep, medium-sized bowls. Add toppings and serve hot.

Per Serving (without optional ingredients): 169 calories, 11g fat, 11g carbohydrates, 3g fiber, 8g protein
Glycemic Load: 5
Weight Watchers PPV: 5
Per Serving with 1/2 soft boiled egg, add 39 calories, 0g carbs, 3g protein

Click package to shop Skinny Noodles Ramen Style
Skinny Noodles Ramen Style