I don’t think I can ever get tired of the simplicity of a noodle soup. A noodle soup, when done right, can make me feel like the world is indeed filled with rainbows and unicorns (without putting any pots). The weather is getting colder in California, and I need my hot bowl of noodle soup fix more than ever.
I actually have posted this recipe before, but what I love about a noodle soup is the free spirit of it. You can mix and match the toppings, put more in or leave stuffs out the seasonings, and ultimately it will taste divine. But of course, just like other things in life, just don’t be too weird and excessive. I am posting this recipe again to make the point how versatile a noodle soup can be (Ok fine, the real reason is I am lazy and I don’t want to write a new recipe).
If anything can be both healthy, and yet extremely satisfying, it has to be this noodle soup. This particular bowl of noodle soup is the mother of Jenny Craig and godfather of Atkins. It is low in carbs thanks to Japanese tofu shirataki noodles, yet very filling due to ginormous amount of vegetables. Shirataki noodles are made from yam flour, and extremely low in calories. For 8oz., you are looking at only about 20 calories, with a respectable 6g of fibers. I would be straight out lying to tell you that I don’t notice the difference between ramen noodle and shirataki noodles. Yes, I do notice the replacement very clearly, but strangely, I do not mind. The almost-crunchy texture of shirataki noodle is a pleasant-change when eaten together with sweet tender vegetables. In order to bump up the crunchiness, I also put in thinly sliced wood ear mushrooms. Finally, I have to top my noodle with a soft-boiled egg. A noodle soup without a soft-boil egg is like eating only one donut hole. Get out of here.
I thoroughly feel like a snobby hipster eating gluten-free, low-carb noodles, and exotic mushrooms with my noodle soup. But, who cares? YOLO.
Ingredients and direction for the soup, click here.
- For noodles, I used Tofu Shirataki noodles.
- The noodles are already cooked, and the most important step is to rinse the noodles very thoroughly.
For the toppings, this time I used
- Wood ear mushrooms
- Soft-boiled eggs
- Roasted Brussels sprouts
- A heaping pile of finely chopped scallions
- A generous drizzle of sesame oil
- For wood ear mushrooms, soak the dry wood ear mushrooms for at least an hour. Blanch them in the noodle soup stock for about 2 minutes. Then, thinly slice.
- For Brussels sprouts, cut them in half. Tumble these gloriously green brussels sprouts with richly dark-red paprika and aromatic shallot-infused oil. Into the ovens, they go for 400 degrees at 15 minutes. Leave the salt out to avoid drawing water out the vegetables, and watch they blister beautifully in high heat. For a pound of sprouts, I use half a cup of oil and one teaspoon of paprika. Salt after they are roasted.
- Click here for the soft-boiled egg recipe.