Shirataki Noodles in Soup



Serves 1

1 pack of Yutaka Organic Konjac Noodle

400ml dashi stock (Japanese soup stock

1 tbsp Yutaka Soy Sauce

1 tbsp Yutaka Mirin

¼ tsp sea salt

¼ leek, sliced thinly

1 leaf Chinese cabbage, cut into bitesized pieces

2 shiitake mushrooms, stem removed

2 slices each of carrot and daikon (giant white radish or mooli)

40g thinly sliced beef

5g watercress

shichimi (Japanese seven spice) (optional)




To make the soup:

1. Bring the dashi stock to the boil, add the soy sauce, mirin and salt.
2. Add the leek, Chinese cabbage, shiitake mushrooms, carrot and daikon, simmer for 5mins until the vegetables are cooked.
3. Add the beef to the soup, cook until browned.
4. Add the cooked shirataki noodles to the soup and re-heat. Serve in a soup bowl, garnish with watercress and shichimi.


The recipe is supplied by

Atsuko's Kitchen



This recipe used the following Yutaka products: