Shirataki Noodles With Broth (Printable Version)

Zero-carb noodles in rich, warming broth with aromatic ginger and garlic

# What You'll Need:

→ Broth

01 - 4 cups high-quality bone broth (beef or chicken)
02 - 1 thumb-sized piece fresh ginger, sliced
03 - 2 cloves garlic, smashed
04 - 2 tablespoons soy sauce or tamari
05 - 1 tablespoon rice vinegar
06 - 1 teaspoon sesame oil

→ Noodles

07 - 14 ounces shirataki noodles, drained and rinsed

→ Toppings (optional)

08 - 2 soft-boiled eggs, halved
09 - 1 small spring onion, thinly sliced
10 - 1 small red chili, thinly sliced
11 - Fresh coriander or parsley, chopped
12 - Toasted sesame seeds

# How To Make:

01 - In a medium pot, combine bone broth, ginger, garlic, soy sauce, rice vinegar, and sesame oil. Bring to a gentle boil over medium heat.
02 - Reduce heat and simmer for 10 minutes to allow flavors to fully infuse into the broth.
03 - Drain and thoroughly rinse shirataki noodles under cold water. Place in a sieve and pour boiling water over them to eliminate any residual odor.
04 - Add the prepared noodles to the simmering broth and heat through for 2 to 3 minutes.
05 - Remove ginger and garlic slices from the broth using a slotted spoon or ladle.
06 - Divide noodles and broth evenly between two serving bowls.
07 - Top each bowl with soft-boiled egg halves, spring onion, chili, fresh herbs, and sesame seeds according to preference.

# Helpful Hints:

01 -
  • It's ready in 25 minutes flat, which means weeknight dinners suddenly feel less like a chore and more like self-care.
  • Zero-carb noodles mean you can eat a proper, satisfying bowl without the afternoon energy crash.
  • The broth is rich enough to feel indulgent but light enough that you'll actually want to make this again tomorrow.
02 -
  • If you skip the rinse step for the shirataki noodles, you'll be eating what tastes like the ocean decided to visit your bowl, which I learned the hard way during my first attempt.
  • The broth needs those full ten minutes to infuse or it'll taste like hot salt water instead of a hug in a bowl—patience here actually changes everything.
03 -
  • Make a double batch of broth and keep it in the freezer so this meal is genuinely grab-and-go on nights when cooking feels impossible.
  • If you're meal-prepping, store the broth and noodles separately and add fresh toppings when you're ready to eat—the noodles won't get soggy this way, and you'll feel like you're cooking even when you're just assembling.
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