Umami-Rich Chicken Shirataki Noodle Soup Recipe
Nutrition facts: 380 calories

Shirataki noodles or 'miracle noodles' as they are often known, are famous in the UK for having close to no calories. Yet in Japan they are a common ingredient in donabe dishes, and in China in hot pots - prized for their texture. This shirataki noodle recipe is inspired by the flavours of Chinese chicken noodle soup - umami undertones from the shiitake mushrooms, complex, smoky, slightly acidic notes from the Chinkiang rice vinegar and a spicy zing from the chilli and ginger.

Meanwhile bamboo shoots and bok choi add texture and help to make the meal more substantial whilst still very low in calories - only 190 calories per serving.

Ingredients Serves: 2


  1. In a medium-sized bowl add the stock powder to 700ml hot water.
  2. Add the shiitake mushrooms and leave them to rehydrate for 10 minutes whilst you chop the ginger, garlic, red chilli and slice the chicken.
  3. Strain the mushrooms, reserving the stock for later, and chop into quarters. Save one whole shiitake mushroom per person for decoration.
  4. Heat the sunflower oil in a wok on a medium heat. Fry the ginger, garlic and 1/2 red chilli for a couple of minutes.
  5. Add the chicken and stir fry until the chicken is just cooked. Remove the chicken from the pan and set aside.
  6. Add the reserved stock, rice vinegar, soy sauce, fish sauce, shirataki noodles and bamboo shoots. Leave to simmer for 5 minutes.
  7. Add the bok choi leaves and simmer for a further 5 minutes.
  8. Return the chicken to the pan and  heat through for 2 minutes.
  9. Divide between two bowls and serve garnished with slices of red chilli.
© Speciality Cooking Supplies Limited 2024


1 comment

  • Chicken Noodle Soup is one kind of my father’s favorite foods. I am going to need to try this one out. It seems ideal for a cold day!

    Jack on

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