Saturday, November 12, 2011

Miso Shirataki Noodles with Edamame and Shichimi Togarashi Seasoning

Miso Shirataki Edamame Soup

This was our Saturday night slurpy supper, a classically healthy Japanese broth-based bowl filled with innumerable soy-based ingredients that take it over the top for legume-centrity. Easy, naturally vegan and gluten-free, as well as very low in carbs, it warms the bones and soothes the hackles after a long day of obligations and futile attempts to squeeze more minutes out a clock that can only register sixty.

Most ingredients can be found in health-food stores, but the optional shichimi tagarashi, a fine but gritty mix of chile peppers, black sesame seeds, pepper, and spices is usually reserved for Japanese markets. Some crushed sesame seeds, pepper corns, and dried red chiles would similarly work. As dazzling a finishing flavor as shichimi tagarashi imparts to the broth, it is the amazing shirataki noodles made exclusively of tofu and yam powder that intrigue the most. Although it can be used in stir-fries, I find its beautifully delicate texture ideal as a floating, tangled anchor for ribbons of seaweed, tiny cubes of tofu, and bobbing, bright-green edamame beans. For best results, eat with spoon and chopsticks, but don't be so polite that you won't lift your bowl to your lips for every last drop.

Miso Shikataki Noodles with Edamame and Shichimi Togarashi Seasoning - My own recipe based on the traditional Japanese miso, tofu, and seaweed soup.

Serves 2 generously.


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4 cups water
1 generous tablespoon miso paste
6 large, fresh shiitake mushrooms, rinsed, stemmed, and sliced
2 teaspoons dried wakame flakes (a kind of seaweed)
1 8-oz. package shirataki noodles (found in the refrigerated case)
1 cup freshly shelled or frozen edamame beans
10 small cubes of extra-firm tofu
1 small green blade from a scallion, cut into short slivers
1/2 teaspoon shichimi togarashi seasoning, optional
1/2 teaspoon sesame oil, optional


In a large sauce pan over medium heat combine water and miso. Bring to boil, then reduce heat to simmer. Stirring occasionally, simmer until miso is completely dissolved (5 minutes). Add shiitake mushroom slices. Simmer for 10 minutes. Add wakame flakes.

In a separate medium saucepan filled with boiling water, lower shirataki noodles in a large strainer into the water. Heat for 2 minutes, drain, then add noodles to miso base. Add tofu cubes, edamame beans, and scallion slivers. Simmer for 2 minutes. Divide soup into 2 large bowls. Garish each with 1/4 teaspoon shichimi togarashi seasoning and sesame oil. No salt is necessary. Serve immediately.

This recipe is my extremely tardy contribution to Suma of Veggie Platter who hosted October's MLLA 40. Suma's round-up is already online, and it is a beauty. Do stop over to see what she's cooked up for those who cooked up for her.

Simona of Briciole is now hosting November's MLLA 41. Please send her your delicious legume recipes, which she will be welcoming through November 30.

I am also sending this across the Pacific to Deb of Kahakai Kitchen, creator and host of her weekly Souper (Soup, Salad & Sammies) Sunday Event.


  1. What a great way to use Shirataki noodles! I've only used them once but found them intriguing.

  2. I can't pronounce it, but I would sure love to eat it! Beautiful and tantalizing!

  3. What a marvelous recipe and dish! It looks really amazing and appetizing. Noodles are just fabulous.

    I love your pretty bowl.



  4. Beautiful picture. It sounds and looks delicious. I've never tried to make a dish with shirataki noodles. Maybe I'll have to start experimenting.

  5. I love shichimi togarashi--such a great seasoning. This looks like such a great bowl of noodly goodness. Thanks for sharing it with Souper Sundays. ;-)

  6. Now that's mouthful.:)Seems like a soup with all yummy goodness in it.
    Thanks for making it for the event.

  7. It is a fantastic dish.Sure worth to cook it;))

  8. I am loving the soy overload! I have some shirataki noodles with no destiny and this looks like a great idea. :)

  9. This soup looks divine! I love Japanese soups especially miso!

  10. What a nice bowl (both the vessel and the content)! I am not familiar with the two ingredients that you describe and I am intrigued by both.

  11. I just discovered the wonderful taste of miso after reading so much about it - posted a beautiful miso, mushroom, spinach, tofu noodle soup.

    This one looks like it must be so flavourful especially with the spice mix!

  12. Thanks for posting this recipe and what a great way to use Shirataki noodles really fantastic.

  13. That looks like a very lovely recipe! I will try it with one little alteration, adding miso at the very end.

    Every Japanese cook book (and Wikipedia, too) strongly advice against any elongated exposure of miso to boiling or simmering water: the heat will destroy all the good stuff in it. So the general practice is to basically complete the soup without miso, put a bit of the soup's liquid into a small bowl, dissolve miso in there, and then add it to the rest of the soup. Afterwards, you bring the soup to boil over a high heat once more, but as soon as the first bubbles reach the surface, you take the pot off the fire.