KetoNick's Shrimp and Veggie Miso Noodle Soup

The title is a bit unwieldy, but the soup is delicious! I am always craving Asian flavors, something I miss more than anything else since I've been on keto. I make stir-fries over cauli-rice and fried cauli-rice, but noodle soups are one of my favorite foods ever, so I decided to think up a keto-friendly Asian flavored noodle soup using zoodles and shirataki noodles, two great low carb noodle substitutes.

The Ingredients:

not pictured: stock and shirataki noodles

6 cups of shrimp or chicken stock
1 package of shirataki angel hair noodles,* thoroughly rinsed and drained
1/2 pound of raw shrimp
1/2 cup thinly sliced mushrooms
1 medium zucchini, "spiralized"**
1/2 block of firm tofu
1 cup of halved snow peas
1 tbsp miso
3 tbsp wakame (seaweed)
soy sauce
crushed red pepper
Sriracha
chives, garlic chives, or other herb
sesame and/or vegetable oil for frying

*About those weird noodles you've probably never heard of, shirataki noodles are a traditional Japanese noodle made from the flour of the konjac yam. They're also called miracle noodles because somehow they have ZERO calories LESS THAN ONE carb per serving, making them an awesome pasta substitute for the keto diet, and they're shelf stable (tofu shirataki must be refrigerated). I've used them with Alfredo and tomato sauces, too - they're not just for Asian dishes. I get mine from Amazon because they're hard to find in stores, and they come in a variety pack of different shapes, six packages for only fourteen dollars.

** As for the zucchini, if you're on the keto diet you just have to get a spiralizer so you can make zoodles! Zucchini noodles are another great pasta alternative that can be eaten raw or cooked in any number of fashions. You can check out one of my favorite zoodle recipes here: Zoodles and Shrimp with an Avocado Cream Sauce.

Directions:

1) Bring the stock up to a very gentle simmer and whisk in the miso paste, season to taste with soy sauce, and add in as much or as little red pepper as you'd like.

2) Add in the mushrooms and snow peas to let them gently cook in the broth. Now we begin stir-frying.

3) Over high heat, stir-fry half of the tofu in about a 2-1 ratio of vegetable oil to sesame oil until golden brown to give it some texture, remove with a slotted spoon and add it to the simmering pot along with the rest of the raw tofu. Two textures makes the dish more interesting.

4) Stir-fry the shrimp for a few minutes until they get some color and add them to the pot.

5) Stir-fry the zoodles for a few minutes and add them to the pot.

6) Stir-fry the shirataki noodles for a few minutes and add them to the pot.

7) Add the three tablespoons of wakame to the pot and gently stir everything together.

8) Once the wakame has hydrated and expanded in size, the soup is ready to serve. Top with a squirt of Sriracha and the herb of your choice. I used garlic chives that I grew from some garlic cloves that sprouted roots. I planted them in a small pot in my kitchen window and let the shoots grow, and snipped some fresh to finish off the soup. You can use chives, cilantro, or Thai basil if you'd like, it's up to you.

And there you have it: Shrimp and Veggie Miso Noodle Soup. Enjoy!

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