Soboro with Shirataki Noodles and Koya Dofu – a delicious recipe with noodles, dofu, Soy sauce, Sugar, Mirin, Sake. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Combine the ingredients.
2
Rinse the shirataki noodles and cut into small pieces.
3
(I like chopping them into pieces smaller than the size of a grain of rice to enjoy the popping texture.)
4
Soak the koya dofu in water or hot water to rehydrate.
5
Squeeze out the excess water (be careful if using hot water) and tear it up with your hands.
6
Dry-roast the chopped shirataki noodles.
7
Add the koya dofu and dry-roast some more.
8
Add the combined seasonings then simmer until the liquid evaporates while stirring with a spatula.
9
Be careful not to scorch it.
10
Agitate the skillet to make the liquid evaporate.
11
Once all the liquid disappears, turn off the heat.
12
Stir well until the steam from skillet cools down.
13
(Be carefully not to let it get too soggy.)
234
kcal
Calories
1
g
Fat
48
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 170 grams Shirataki noodles, 3 Koya dofu (freeze-dried tofu), 5 tbsp Soy sauce, 4 tbsp Sugar, and more.
Yes, Soboro with Shirataki Noodles and Koya Dofu falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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