Prep Time: 2 hours
I’m not sure if this dish is genius or blasphemy, but I went with my over-hungry intuition and blended a few traditional recipes with some additions of my own. Cooking is so much more fun when there’s an element of risk involved 😀
This turned out quite well, if I do say so myself.
I actually had no idea when I began this soup-venture, but traditionally, Dashi is made with Kombu and Katsuo or some other kind of dried and flaked fish. I thought I was being super random when I decided to do kombu and shrimp.
I was craving something fresh, nourishing, and flavorful. Something warm, loaded with veggies, slightly tangy, and could be put over noodles.
This hit the spot.
Also: This is completely paleo, keto, low carb, and Whole30 friendly. 🙂
- 4 pieces 5×4 kombu
- 5 c filtered water
- Shrimp discards (shell, legs, head)
- Onion discards (skin, ends)
- 2 stalks lemongrass, crushed
- 28 oz shirataki noodles (2 large packets) – drained and cooked
- Juice of one lime
- 2 tsp apple cider vinegar
- 2 tsp sesame oil (or more, to taste)
- 2 tsp coconut aminos/tamari/soy sauce*
- 1 tbsp sesame oil
- 1 clove garlic, finely minced
- 1/4″ ginger, finely minced
- 1/2 c kimchi
- toasted sesame seeds (to your liking)
- 1/2 onion, thinly sliced
- 1″ peeled ginger
- 153 cloves garlic (yes, I’m serious)
- 4 large shiitake mushrooms
- 1 lb peeled and cleaned shrimp
- 1 c trimmed and rinsed green beans, chopped
- 2 c broccoli florets
- 2 tsp fish sauce
- 1 head bok choy, roughly chopped (big chunks!)
- 1/2 bundle enoki mushrooms, roughly chopped
- 2 c filtered water
- Green onion, diced
- Julienned daikon radish
- Toasted sesame seeds
- Thai basil
PUTTING IT ALL TOGETHER….
Start with the broth. Place kombu in a pot with the water and let sit, for 30 minutes. Meanwhile, peel your shrimp (reserve all discards!), slice your onion (save the skin!), crush your lemongrass, and dice your garlic & ginger. Place your peeled shrimp in a container in the fridge, for now.
After 30 min, add the onion skins and shrimp discards to your kombu water and bring to a boil. Reduce heat, and let simmer gently for at least an hour, up to 2 hours. Strain out solids once the broth is finished. Can be made before and stored in the fridge (I like to use the quart-size mason jars).
While that’s simmering, make your marinated noodles by tossing all ingredients together in a bowl and cover.
When you have about 30 minutes left of simmering time, slice up the rest of your veggies and herbs.
Heat oil over medium flame. Add ginger and onion; cook until fragrant and translucent, about 5 minutes for thinly sliced onion. Add garlic, cook for another 2 minutes. Add shiitake mushrooms and shrimp, cook for 4 minutes. Add green beans, broccoli, enoki mushrooms, fish sauce, and your broth, bring to a gentle boil and immediately reduce the heat. Let simmer for 3-5 minutes (depending how al dente you like your veggies). Add your bok choy, and remove from heat. If you haven’t already, taste your broth! Add fish sauce, or salty condiment of your choice if it needs it (add slowly, taste as you go).
Serve up your marinated noodles, ladle your soup over noodles, and garnish (I used all listed garnishes…)
- Coconut aminos for my paleo/GF peeps (wheat and soy-free)
- Tamari for my GF peeps (wheat-free)
- Soy sauce for all the rest of y’all if you’re not concerned with soy or wheat
Shirataki noodles have 1 g carb per 2 oz. BUT, also, 1 g fiber. So 0 net carbs per serving.