If you hadn’t noticed, I’ve been on a Japanese kick again lately, and I’m determined to lick this delicate-yet-complex flavor profile and bend it to my low carb ways (muahaha).
2 c. water
1 pkg. shiritaki noodles
2 Tbsp. dashi broth starter
1 tsp. white miso
2 Tbsp. wakame
6 ounces white fish
2 Tbsp. sesame oil
1 c. bok choy
1 Tbsp. soy sauce, ponzu, tamari or coconut aminos
1 tsp. rice vinegar
Furikake (I love the varieties with bonito)
Season the fish with salt & white pepper and sautee in 1 Tbsp. sesame oil until cooked through. Flake into a large bowl. Add 1 Tbsp. sesame oil to the bottom of the bowl, along with a squirt of sriracha.
In a saucepan, stir the dashi stock into the water and being to a boil. Add the miso and stir. Add the wakame and bok choy.
Drain and rinse the shiritaki noodles. Add to the pan.
Boil 3 – 5 minutes to cook the noodles and veggies. Add the soy and vinegar.
Pour the soup into the bowl and top with furikake to serve.
Makes 1 big serving