Recipe of Thomas Keller Low Calorie Shirataki Noodle Tomato Ramen
by Jackson Newton
Low Calorie Shirataki Noodle Tomato Ramen
Hello everybody, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, low calorie shirataki noodle tomato ramen. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Low Calorie Shirataki Noodle Tomato Ramen is one of the most popular of recent trending foods in the world. It’s simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. Low Calorie Shirataki Noodle Tomato Ramen is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can cook low calorie shirataki noodle tomato ramen using 14 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Low Calorie Shirataki Noodle Tomato Ramen:
Make ready 2 packs Shirataki noodles
Make ready 1 can ●Canned tomato
Make ready 400 ml ●Vegetable juice
Prepare 1 ●Black pepper
Make ready 1 ●Salt
Get 200 ml ●Water
Get 2 ●Soup stock cubes
Prepare 1/2 tsp Grated ginger
Get 1/2 tsp Grated garlic
Prepare 150 grams Ground chicken thigh meat
Get 1/2 Onion
Make ready 2 bunches Komatsuna
Make ready 1 dash Olive oil
Make ready 2 slice Sliced cheese
Steps to make Low Calorie Shirataki Noodle Tomato Ramen:
Spread olive oil in a pan and stir fry the garlic and ginger. When it's fragrant, add ground chicken and finely chopped onion, and keep stir frying.
When the chicken and onions are about halfway cooked, add the ● ingredients, roughly cut up shirataki noodles, and simmer for about 15 minutes. (Until the shirataki noodles are properly flavored.)
When the shirataki noodles have absorbed flavor, add the stems of the komatsuna green, then the leaf, and keep simmering.
When the komatsuna is cooked through, transfer the soup and noodles to a bowl. Top with cheese, microwave for 30 seconds, and it's done.
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