Low Carb Ramen Noodle Soup

Susan is on the South Beach Diet, and we’ve had several discussions about food lately. It really made me pause and examine my own eating habits, which are not perfect by the way. She’s inspired me to cut back my carbs. Let me just say that I love carbs, so this isn’t easy, but I do realize that too many carbs can trigger insulin, which isn’t good for the skin or the waistline.

I had a craving recently for ramen noodles, something I ate frequently in college. But even the vegan versions are sky-high in carbohydrates, so I came up with a pretty good substitute with bouillon and shirataki noodles, which are very low calorie, low carb noodles made from yam. They’re often used in traditional Japanese dishes and have a thin, translucent appearance. You can find them at health food stores or Asian markets. The nutrition facts on the back of the package almost resemble what you’d see for water:

Calories  0
Total Fat 0g
Total Carb. 1g
Cholesterol 0mg
Sodium 0mg

However, do note that when you use bouillon, it will increase your sodium by 930mg per cup. Just drink lots of water–which you should do anyway–and it will all flush out.

Low Carb Ramen Noodle Soup
So unbelievably easy! I didn’t measure the onions or tofu. Just add to taste. Paper thin mushroom slices would be a good addition to this soup as well.

1-8 oz. pack of shirataki noodle substitute
1 cube of Edward & Sons Not-Beef Bouillon
2 c. water
fresh green onions
extra firm tofu, drained and cubed

In a medium sauce pan, dissolve bouillon in boiling water. Reduce heat.  Add onions and tofu.

Drain and rinse shirataki noodles. Add to soup.

Cook for 15-20 minutes. Serve.

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