Spicy Shiitake & Kelp Noodle Soup

shiritakinoodlebowlI’m a huge HUGE fan of Asian noodles and pasta in general. Typically my cabinet holds at least 4 varieties of Asian noodles from rice noodles to to soba, or even on occasion ramen. We have brown rice pasta, quinoa pasta and even whole wheat pasta’s around but we do not rely on them near as often as we used to. When your watching what you eat, or when you have wheat allergies, you might find that noodles become off limits. Kelp noodles are a great solution when you are looking into clean eating regardless of the reason. Kelp noodles are exactly as they sound, they are thin, translucent noodles made of sea vegetables. Without much real flavor of their own kelp noodles are best when they are served in a rich and spicy broth such as the recipe here. Mix in great quality miso paste, add some boiled chicken, fried eggs, kimchi, toss in a hand full of chopped nuts, whatever leftovers you have around, whatever suits your tastes. 

LOWCARBNOODLEBOWLMy goal is really to obtain flavorful meals that are better for us. If you don’t have kelp noodles available to you, go ahead and use another Asian noodle, a rice noodle is probably closest Any variety of mushrooms you have on hand will work, use a variety fresh or dried. They even sell organic shitake mushrooms in the freezer section now! I really do enjoy these noodle bowls as a nice and spicy lunch that hits the spot. 

SHIRITAKI

Spicy Shitake Mushroom & Kelp Noodle Soup:

  • 2 cups bone broth
  • Shiitake mushrooms, dried, fresh or frozen
  • 2 chili peppers (dried or fresh)
  • 1 tablespoon good quality fish sauce
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon grated ginger
  • 1 clove garlic, minced
  • 1/4 to 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon gluten free soy sauce or liquid aminos
  • splash of vinegar, lots of black pepper

1 small package of kelp noodles, about 8 ounces drained and well rinsed
Garnish: green onion + peanuts

To prepare the broth combine all ingredients except the noodles. Simmer 20 minutes to an hour. You want the mushrooms to liven back up if you are using the dried variety. Once your broth is nice and flavorful add the noodles to the pot and cook just long enough to heat them thoroughly.

Serve hot with sliced green onions, fried egg, etc.

UPDATED: February 28, 2013

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