Spicy Low-Carb Noodle Soup

This is a cheap and satisfying soup that you can eat before a meal or make as a meal in itself. I love soups, because you can throw in all the veggies that you have in the house, spice it up, and voila! I found these Tofu Shirataki Noodles while shopping at Whole Foods in the tofu section. These noodles are made out of tofu, and one package has only 40 calories, one gram of fat, four grams of fiber and two grams of protein. It’s also cholesterol-free, sugar-free, dairy-free, vegan and kosher certified. Miracle noodles...what?! The best part of the Shirataki Noodles is that they are less than $2.00 a package!

Spicy Low-Carb Noodle Soup (Vegan...of course!)

• 8 oz Tofu Shirataki Spaghetti (1 package), you can find these at Whole Foods
• 1 box of low-sodium vegetable stock (32 oz.)
• 1 teaspoon of Organic Better Than Bouillon vegetable base (vegan)
• ½ of a yellow onion, chopped
• 2 carrots, chopped
• 2 bok choy heads, chopped (celery or whatever other veggies you want to throw in)
• garlic salt and pepper to taste
• 1 teaspoon of caynne pepper (optional)

Bring all ingredients to a boil except for the noodles. Once brought to a boil, reduce heat to medium-high and continue to cook for 10-15 minutes or until veggies are cooked. While the broth is cooking, prepare the noodles. To prepare the noodles, drain and rinse the noodles. Microwave the noodles in a bowl for 1 minute. Dry noodles well. Add the noodles to the broth, and cook for an additional 5 minutes. Taste before serving and add in any extra seasonings neccesary.

 

 

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