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