A simple recipe for a mouth-watering "Shirataki noodle soup with kimchi!
|Material ( for one person )|
|sheet-like waterfall||200g (7.05oz)|
|the shelf||six (long cylindrical things)|
|natto (fermented soybeans)||1 pack|
|egg slow-boiled so that the yolk is hard but still soft (traditionally cooked in a hot spring)||one (object)|
|soy sauce||2 teaspoons|
|sesame oil||1 teaspoon|
|white sesame seeds||1 teaspoon|
|Korean seaweed||proper quantity|
Here is a simple recipe for "Shirataki Kimchi Cold Noodle Style" using shirataki instead of wheat noodles. The lightness of the shirataki is utilized while the toppings add a satisfying texture.
Shirataki noodles with kimchi
Ingredients200 g shirataki mushrooms
1 package natto (fermented soybeans)
50 g kimchi
1 hot-spring egg
2 teaspoons soy sauce
1 teaspoon sesame oil
1 teaspoon white sesame seeds
Korean seaweed, to taste
Directions1. Wash shirataki mushrooms in water and put them in boiling water. Drain off the water and set aside.
2) Remove the tops from okra and slice diagonally into quarters. Place in a heatproof container, cover with plastic wrap, and microwave at 500W for 1 minute 30 seconds.
Add shirataki mushrooms to the container in which okra was cooked, and mix with soy sauce, white sesame seeds, and sesame oil.
4. add natto with accompanying sauce or mustard, if any, and mix lightly in the packet.
Place (3) on a plate and top with natto, kimchi, hot spring eggs, and Korean seaweed.
How does Shirataki Kimchi Cold Noodle Style taste?Shirataki mushrooms that are slippery and smooth, okra that becomes sticky when chewed, crunchy kimchi, and gooey natto (fermented soybeans). The unique ingredients work together to create a rich texture and flavor. The smell of shirataki mushrooms disappears when they are pre-cooked, and instead, the savory richness of soy sauce and sesame seeds is added. The spiciness of kimchi lingers in the mouth.
If you do not have Korean seaweed at home, you can omit it, but if you have it, the aroma of the sea and the saltiness will make the dish even more flavorful. You can use it as a topping right from the start, or add it later to accentuate the flavor. If you prefer, you can use canned tuna or mackerel for a more satisfying meal.
The shirataki mushroom base makes this dish a good choice for a late night meal when you want to eat well. It is a dish that will fill both your stomach and your heart.