food blog
I love, love, love yam noodles. I've eaten yam noodles for years, most often in sukiyaki, a delicious braised japanese dish. Yam noodles are a rubbery chewy noodle made from the konjac root. They are also known as shirataki, glucomannan noodles, konnyaku, konjac noodles. Yam noodles are very low in carbs and fat, a soluble fiber, they are now recognized as effective in weight control.Whenever I order sukiyaki at a japanese restaurant, I always enjoy it, but there is never enough yam noodles. So I decided to make a yam noodle soup.
Yam Noodle Soup
6 cups dashi
1 cup soy sauce (low-sodium)
1/2 cup mirin
2 7-oz packages yam noodles
1/2 head chinese celery cabbage (or nappa cabbage)
3 oz. silken soft tofu
3-4 sliced shitaki mushrooms or enoki mushrooms
3-4 drops sesame oil
Combine dashi, soy sauce and mirin in a pot and bring to a gentle boil.
Meanwhile, clean cabbage and chop into 1 x 2 inch pieces. Clean and slice mushrooms. Rinse tofu and cut into 1 inch cubes. Rinse yam noodles well.
When broth is boiling, add cabbage and mushrooms. Cover and simmer until cabbage is tender and stems are translucent, about 10 minutes. Add yam noodles and bring to a simmer. Add tofu, cover and reduce heat for a couple of minutes. Add sesame oil and serve.
Technorati tags: yam noodles konnyaku shirataki
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