Tomato Ramen using Shirataki Noodles

• 1 bag Shirataki noodles (blanched in boiling water and drained)
• 2 Tomatoes (small)
• 1 you an increase the amount of tomatoes, or use canned (If using a large tomato, 1 is fine)
• 1/4 Onion
• 300 ml of juice + 200 ml water Vegetable juice + water
• 1 i use the vegetable juice from ito-en (Or use vegetable juice only)
• 1 A. Salt
• 1 A. Pepper
• 1 A. Fish sauce
• 4 tsp A. Chicken soup stock granules
• 2 shakes A. Paprika powder
• 2 shakes A. Chili powder
• 5 shakes A. Krazy Salt
• 1 Easy melting cheese of your choice

1. Slice the onion thinly against the grain (it will soften faster).
2. Cut the tomatoes into bite-sized pieces.
3. (If you want a chunky tomato soup, cut them into large pieces.)
4. Wash the shirataki noodles, and cut into fairly short pieces.
5. (They are hard to eat otherwise, so don't skip this step.)
6. Stir fry the onion in olive oil.
7. When the onion is translucent, add tomatoes, and stir-fry a little.
8. Add water and vegetable juice and bring to a boil.
9. Turn the heat down to low, add the A. ingredients and the shirataki noodles, and simmer for about 10 minutes.
10. Serve as much as you want to eat in a bowl, topped with cheese!

noodles, tomatoes, tomatoes, onion, vegetable juice from ito, salt, pepper, sauce, chicken soup, paprika, chili powder, salt, melting cheese

Taken from cookpad.com/us/recipes/172114-tomato-ramen-using-shirataki-noodles (may not work)