Umami-Rich Chicken Shirataki Noodle Soup Recipe
by Nicola Lando
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20 minutes prep time
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20 minutes cook time
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Intermediate
Shirataki noodles or 'miracle noodles' as they are often known, are famous in the UK for having close to no calories. Yet in Japan they are a common ingredient in donabe dishes, and in China in hot pots - prized for their texture. This shirataki noodle recipe is inspired by the flavours of Chinese chicken noodle soup - umami undertones from the shiitake mushrooms, complex, smoky, slightly acidic notes from the Chinkiang rice vinegar and a spicy zing from the chilli and ginger.
Meanwhile bamboo shoots and bok choi add texture and help to make the meal more substantial whilst still very low in calories - only 190 calories per serving.
Ingredients Serves: 2
- 700ml chicken stock (we recommend Essential Cuisine)
- 30g dried shiitake mushrooms
- 3cm piece fresh root ginger, finely chopped
- 1 clove of garlic, finely chopped
- 1 red chilli, 1/2 finely chopped, 1/2 sliced to garnish
- 100g chicken breast, sliced
- 1 tbsp sunflower oil
- 1 tbsp Chinkiang rice vinegar
- 1 tbsp dark soy sauce
- 1 tsp fish sauce
- 360g shirataki noodles (2 packets) drained and rinsed
- 100g bamboo shoots
- 1 bulb bok choi or 100g spinach (1 bulb)
Method
- In a medium-sized bowl add the stock powder to 700ml hot water.
- Add the shiitake mushrooms and leave them to rehydrate for 10 minutes whilst you chop the ginger, garlic, red chilli and slice the chicken.
- Strain the mushrooms, reserving the stock for later, and chop into quarters. Save one whole shiitake mushroom per person for decoration.
- Heat the sunflower oil in a wok on a medium heat. Fry the ginger, garlic and 1/2 red chilli for a couple of minutes.
- Add the chicken and stir fry until the chicken is just cooked. Remove the chicken from the pan and set aside.
- Add the reserved stock, rice vinegar, soy sauce, fish sauce, shirataki noodles and bamboo shoots. Leave to simmer for 5 minutes.
- Add the bok choi leaves and simmer for a further 5 minutes.
- Return the chicken to the pan and heat through for 2 minutes.
- Divide between two bowls and serve garnished with slices of red chilli.
Regular:
About the author
Nicola is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).
