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Shirataki noodle soup - sukiyaki style |
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Thursday, 12 January 2012 10:58 |
Ingredients (1 serving)
1/2 pack shirataki noodles
1/3 bunch of Japanese leek onions (naga-negi)
1 bunch shungiku or spinach
1 leaf of Napa cabbage
1 shiitake mushroom, stem removed and thinly sliced
1/8 lb beef, thinly sliced
1 egg
<soup>
1/4 cup noodle soup base
1 tbsp sugar
2 tbsp sake
Directions
- Boil shirataki noodles in boiling water for 3 minutes. Drain well. Set aside.
- Slice naga-negi into bite-sized pieces. Cut shungiku and Napa cabbage into bite-sized pieces.
- Poach egg in boiling water.
- In a small saucepan, add water, soup base, sugar, sake and soy sauce. Bring to a boil.
- Add sliced beef and cook until medium rare. Remove from the soup and set aside.
- Add vegetables and shirataki noodles in the saucepan. Cook until vegetables are soft.
- Serve the soup and vegetables in a noodle bowl. Top with cooked beef and poached egg.
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Last Updated on Thursday, 12 January 2012 11:03 |
