Japanese Ramen with Shirataki NoodlesCreated by Chef Andy Matsuda of Sushi Chef InstituteLearn more about Chef Andy here.  Makes 2 servingsIngredients 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 Toppings 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  |