Tofu Shirataki Vegetable Noodle Soup

[Tofu-Shirataki Noodle Soup](豆腐-しらたき麺スープ)

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I had a craving...for a clear soup. There was a “chicken noodle soup” recipe on the back of the “Tofu-Shirataki Fetuccini Noodle” bag, so I replaced the chicken broth part with veggie broth (Used the cauliflower stems and leaves; usually keep veggie ends in freezer). Added chopped veggies, shiitake, grated turmeric, ginger, black pepper and a pinch of Himalayan salt. Just a simple, warm bowl of clear veggie-noodle soup.

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正月のお吸い物とか観てて、クリアースープが飲みたくなったので、豆腐しらたきフェタチーニ麺の袋の裏側に載ってる「チキンヌードル」のレシピをビーガン材料で作ってみた。ブロスはカリフラワーの幹と葉っぱ。塩胡椒の他に生姜、ターメリックを追加。椎茸と野菜を細かく切って一緒に茹でる。茹でる時はいつも弱-中火。シンプルでクリアーであったかい。

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#eatclean #cleaneating #rawvegan #plantbased #whatveganseat #vegan #rawfood #soup #ketodiet #keto #veganketo #ketovegan #vegetablesoup #noodlesoup #tofushirataki #ketofriendly #ketoconscious #clearsoup #healthy #healthyfood #ビーガン #ローフード #健康食 #ケトン食 #スープ #lowcarb #nosugar #低炭水化物ダイエット #anti inflammatory #消炎

Carrot-Ginger Miso "Zucchini" Ramen!

Although it's springtime and getting warmer, it could still get chilly at times. So, I made myself a nice, warm bowl of "Zucchini" Noodle Soup with Carrot-Ginger Miso! This is, by far, my most favorite creation of my own! <3

Here's how...

- First, you Need a "Spiralizer" to turn a Zucchini into a Ramen Noodle!

Ingredients (for 1 serving):

- 1 "spiralized" Zucchini (instead of yellow "ramen" noodle)

Toppings:

- A small amount of thinly-sliced Kale (instead of "wakame" seaweed)

- A few slices of a Cremini Mushroom (instead of pork slices. You can use whatever mushrooms)

- A couple of pieces of Nori (dry seaweed)

- A small amount of thinly-sliced carrot

Soup/Broth:

- Veggie ends and skins (I used the veggie ends I kept in the freezer & peeled-off zucchini skin and    carrot ends)

- Juiced Carrots (I used a whole bag)

- Juiced Ginger (I used 1/3. You can also "grate" the ginger instead. I juiced my ginger and carrots for a "clear broth")

- White Miso

DIRECTION:

1. Peel off the green skin part of a zucchini. (Save the skin for a broth)

2. Use the juicer to juice carrots and ginger. Set aside.

3. Make a soup/ broth. Add 1.5 cup of water in a saucepan. Bring it to a boil. Throw in the veggie ends (I had them in a freezer), carrot ends and zucchini skins. When you see a little color, from the veggies, in the boiling water, you can take out the veggie ends and skins. Bring the heat to a Medium-Low.

4. Add juiced carrots and ginger to the above broth. Add a large spoonful of White Miso. (You can adjust the quantity of juice and miso to your liking)

5. Add the spiraled Zucchini! Cook it till it softens to turn "noodle-like." (You see the zucchini absorb the soup and colored)

6. Pour the Zucchini noodle and soup into a serving bowl. Add the toppings. Serve! <3

Enjoy & Keep warm! xoxo