Japanese Shirataki Noodle Soup

Introducing my Japanese Shirataki Noodle Soup, a light and flavorful dish featuring shirataki noodles and tender sliced beef, garnished with ginger, garlic, and green onion. This recipe is a simple and naturally low-carb option, perfect for me as I seek a lighter, healthier meal. So, I dive into this delightful Japanese Shirataki Noodle Soup and experience a unique and satisfying choice!

Japanese shirataki noodle soup served in a white bowl being picked up with a pair of chopsticks, close up shot.

 

Why I Love This Recipe

This Japanese Shirataki Noodle Soup is a culinary gem! It’s a dish that celebrates the delicate flavors of Japanese cuisine, with shirataki noodles adding a unique twist. The main ingredient, thinly sliced beef, infuses the soup with a delightful richness, where I added ginger, garlic, and green onion to provide vibrant layers of flavors. Just like in my Japanese Nikujaga and Ozoni Soup that use shirataki noodles, this soup starts with a dashi base broth, but what sets it apart is the addition of the delightful ponzu flavor, making it a unique and satisfying choice!

It’s a light yet satisfying meal that’s perfect for those who appreciate a healthier dining option without sacrificing taste. Whether you’re a seasoned chef or new to the kitchen, this recipe is accessible to everyone and incredibly easy to make. So, join me in savoring the simplicity and deliciousness of this shirataki noodle recipe!

Ingredients

Ingredients

  • Shirataki Noodles –  Shirataki Noodles made from konnyaku or konjac plant. Can be found at Asian grocery stores.
  • Dashi fish broth made from steeping kombu and bonito flakes with boiling water. Can also use Hondashi mixed in water for instant dashi.
  • Salt – sea salt preferred.
  • Ginger – grated fresh ginger.
  • Garlic – grated fresh garlic.
  • Green Onion – freshly chopped green onion scallions.
  • Sliced Beef  thinly sliced beef as similar thickness as deli meat. Ribeye or chuck are best choices. Must be thin to infuse flavors of the soup.
  • Ponzu – a citrus flavored soy sauce found in most Japanese supermarkets, Mizkan brand preferred.

Vegetables Add Ins

For vegetable add-ins, consider incorporating Napa, Shiitake Mushrooms, Enoki Mushrooms, Sliced Carrots, and Bok Choy into your soup. These additions not only complement the soup’s flavor but also provide a healthy and flavorful twist to your meal.

🥢 Dashi Pro Tip

Adding 1/2 tsp of Hondashi to 1 cup of boiling water is a simple way hassle-free way to prepare dashi.

🥩 Beef Ingredient Note

Use Thin-Sliced Beef, preferably sliced to a thickness of 1/8 inch. Look for beef labeled for shabu shabu at Asian grocery stores, as it works best to achieve the desired results.

Japanese shirataki noodle soup served in a white bowl being picked up with a pair of chopsticks.

Directions

Step 1 Begin by draining and washing the noodles from the prepackaged liquid. Prepare boiling Dashi in a stovetop pot, adding a pinch of salt and the shirataki noodles.

Shirataki noodle in a pot.

🍜 Shirataki Recipe Note

Unlike conventional noodles, shirataki noodle doesn’t soften with prolonged cooking, so keep that in mind when preparing your dishes.

Step 2 Add the sliced beef and cook to your preferred level of doneness. Transfer the cooked noodles and beef to a serving bowl.

Shirataki noodle and sliced beef in a port

Step 3 In a separate mixing bowl, combine 3 tbsp of the cooked Japanese beef broth with 1 tbsp of ponzu, then pour this mixture over the soup.

Bowl with shirataki noodle and cooked sliced beef.

🧂 Ponzu Adjustment Pro Tip

Taste the dish and make Gradual Adjustments by adding 1 Tsp of ponzu at a time until it reaches your preferred flavor.

Step 4 Finally, garnish the soup with freshly prepared garlic, ginger, and chopped green onion scallions.

Japanese shirataki noodle soup served in a bowl.

📄 Leftover Recipe Note

Unlike most Japanese noodles, shirataki noodles don’t get soggy even if left in the broth, allowing you to store leftovers without concerns about their quality.

Paring Recommendations

Consider pairing this soup with Asian Steamed Vegetables for their gentle flavors and soft textures. For those craving a heartier option, a Baby Bok Choy Stir Fry provides depth without overshadowing the delicate soup. If looking for something on the refreshing side, a Japanese Spinach Salad would be a perfect complement.

Japanese shirataki noodle soup served in a white bowl, side angle shot.

Frequently Asked Questions

What are shirataki noodles, and where can I find them?

Shirataki noodles are a type of Japanese noodle made from the konjac yam. You can typically find them at Asian grocery stores. They are often packaged in water and can be located in the refrigerated or dry goods section of the store. These noodles are a great low-carb and gluten-free alternative for various dishes.

Can I substitute other types of noodles for shirataki noodles in this recipe?

You can substitute vermicelli noodles for shirataki noodles in this recipe. Vermicelli noodles have a similar texture and will complement the flavors of the dish nicely.

Can I use other types of protein, like chicken or tofu, instead of beef?

Tofu is a fantastic vegetarian option, and it pairs wonderfully with the other ingredients. If you prefer chicken, make sure to slice it thinly to maintain the dish's delicate balance of flavors and textures.

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Watch How To Make It

Japanese Shirataki Noodle Soup

Savor the simplicity of Japanese Shirataki Noodle Soup, a light, flavorful dish featuring tender beef and konjac noodles.
4.92 from 12 votes
Course: Lunch, Main Course, Side Dish
Cuisine: Japanese
Keyword: japanese yam noodles, shirataki noodle soup
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2
Print Recipe
Calories: 336kcal

Ingredients

  • 8 oz Shirataki Noodles
  • 1 Cup Dashi
  • 1/8 tsp Salt
  • 1/2 Inch Ginger
  • 1 Clove Garlic
  • 1 Stalk Green Onion
  • 1/2 lbs Beef about 1/8" thick for Shabu Shabu chuck or ribeye
  • 1 tbsp Ponzu

Instructions

  • Gather all the ingredients.
    Ingredients for Japanese shirataki noodle soup on counter top.
  • Make 1 cup of Dashi and leave on simmer.
    Dashi in a pot.
  • Meanwhile, prepare Shirataki Noodles by straining prepacked liquid and soaking the noodles in cold water. Set aside in a bowl.
    Shirataki noodle in a bowl.
  • Thinly chop green onions and set aside.
    Shirataki noodle in a bowl.
  • Grate ginger and garlic with a grater and set aside.
    Grated ginger.
  • Slice beef into 1/2 inch width and set aside.
    Sliced beef on a cutting board.
  • Bring Dashi to a boil and add a pinch of salt. Once boiling, add Shirataki Noodles.
    Shirataki noodle in a pot.
  • Next, add sliced beef into Dashi. Cook for 30-45 seconds. Note - this will cook the beef to be medium-rare. If you prefer well-cooked meat, cook for about 2 minutes.
    Shirataki noodle and sliced beef in a port
  • Serve noodles and beef in a bowl.
    Bowl with shirataki noodle and cooked sliced beef.
  • In a separate bowl, combine 3 tbsp of Japanese beef broth soup with 1 tbsp of Ponzu, mix in grated ginger and garlic and pour over noodles and beef. Top with chopped green onions.
    Japanese shirataki noodle soup served in a bowl.

Nutrition

Calories: 336kcal | Carbohydrates: 5g | Protein: 23g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 81mg | Sodium: 781mg | Potassium: 411mg | Fiber: 1g | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 2mg
*Values Based Per Serving
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4 Comments

  1. I made this soup last week and my husband and I both liked it. I did substitute top sirloin steak for the shabu shabu beef. I’m not even sure what that is. Well, one comment my husband made was the meat was plain and not flavorful; and I agreed! So I should have used the exact meat you call for in the recipe. Where can I find this Shabu Shabu beef? Can I ask for it from a grocery store that has butchers? Or do I need to go to a Japanese market? Thank you for your input.

    • LowCarbingAsian

      Hi Carri! Shabu shabu meat is just really thinly sliced meat (like deli meat) usually cut from ribeye or chuck. If the beef didn’t have enough flavor, I would say the beef was probably too thick. Since all the flavors are coming from the soup, it’s important the beef slices are thin enough to infuse the flavors in a short amount of time.

      You can find this kind of meat at a Japanese supermarket, or sometimes Korean supermarkets. If you don’t have any close to where you live, you can just ask the butcher to cut some for you. Hope that helps!

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