Chilled Shirataki Noodles
This ice cold shirataki noodle soup topped with sweet pear and spicy kimchi is only 222 calories per servings and filling enough to be served as a main!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 cups vegetable broth
- 2 teaspoons granulated sugar
- 2 teaspoons kosher salt
- 1 package shirataki smart noodles spaghetti or regular shirataki noodles
- 1 cup kimchi, chopped
- 1/2 cup cucumber, seeded and sliced into sticks
- 1 Asian pear, peeled and sliced thin
- 2 eggs, boiled and sliced in half
- 2 teaspoons rice vinegar or apple cider vinegar
- 2 teaspoons white vinegar
- Ice cubes
- sesame seeds (optional)
- chopped scallions (optional)
Instructions
- 1
Put the vegetable broth, sugar and salt in a pot and bring to a boil. Lower heat and simmer for 15 minutes, uncovered. Turn the heat off, transfer the broth to a bowl and refrigerate until cold (about an hour).
- 2
Drain the shirataki noodles and rinse a few times to remove the odor. Drain and set aside.
- 3
Put the Asian pear in a bowl of water with a little salt to prevent the slices from browning. Drain right before using.
- 4
When the broth has cooled down, divide it among two bowl and add shirataki noodles.
- 5
Top with cucumber, Asian pear and boiled eggs.
- 6
Add 2 teaspoon white vinegar to each bowl and sprinkle with sesame seeds and scallions.
- 7
Stir and serve immediately.