This Shirataki Noodle Ramen is made using noodles that are made from the roots of a yam plant, which work as a great gluten-free and grain-free alternative to regular ramen noodles.
Shirataki noodles are made using konnyaku, which is a jelly-like substance made from the konnyaku plant, which is also known as the Devil’s Tongue plant.
Shirataki means ‘white waterfall’ because the noodles are long and white. You can get grey shirataki noodles, but they don’t taste any different from the white kind. I used the white variety for this recipe as I thought they’d look nicer in a soup.
Shirataki noodles are made of over 90% water, with the remaining percentage being made up of glucomannan fibre, as well as some minerals.
Shirataki noodles contain very few calories despite being very filling, so it’s sometimes used as a diet food. They’re very healthy, and in Japan, it’s known as ‘a broom for the stomach’.
Shirataki noodles work really well in this ramen recipe because the texture is very interesting. Despite being mostly made up of water, they’re slightly gelatinous but firm, meaning they’re a little chewy and can be easily slurped up, a bit like regular ramen noodles, rather than some vegetable noodles that may not hold their own in a soup.
Flavour-wise, shirataki noodles themselves don’t taste of much, and because they’re mostly made up of water, which means it’s great for absorbing all the flavours of the soup it’s cooked in.
This also makes them quite similar to regular ramen noodles. They’re therefore perfect for this noodle soup here, which is packed full of umami flavour, thanks to the miso, sesame oil and sesame seeds.
If you’re not in Japan, shirataki noodles can be bought from Asian supermarkets, some local health stores, and I’ve also found them in my local supermarket too!
This Shirataki Noodle Ramen is absolutely perfect if you’re feeling a little under the weather – it’s full of nutrients and fibre, and is so warming and comforting.
I love the contrast of the chewy noodles paired with the fresh, crisp pea shoots combined with the intensely savoury miso and sesame-flavoured broth. It’s also super quick and easy to make, coming together in around 30 minutes.
If you want to add protein, this ramen would be delicious with some tofu added too.
What would also be a great addition to this Shirataki Noodle Ramen is kimchi! You can buy vegan-friendly kimchi, and if you can’t get hold of it, you could always try making your own.
Kimchi not only adds a delicious pungent flavour that compliments the mellowness of the miso, but also adds lots of probiotics that will keep your tummy happy!
If you’re looking for something a little more carby, I’d recommend using half ramen noodles and half shirataki noodles.
For more delicious noodle dishes, check out my:
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Shirataki Noodle Ramen (Vegan + GF)
- 2 tablespoons sesame oil
- 1 onion, diced
- 1 garlic clove, minced
- 1 cm (½ inch) ginger, minced
- 1 teaspoon sesame seeds
- 200 g (7oz) shirataki noodles
- 1 vegetable stock cube (ensure gluten-free if necessary)
- 1 heaped teaspoon miso (ensure gluten-free if necessary)
- Handful shiitake or maitake mushrooms, roughly chopped
- Salt + pepper, to taste
To serve (optional):
- Handful of green leaves I used pea shoots and purple mizuna but watercress, baby spinach or cress would all work well
- Heat sesame oil in saucepan and add onion, garlic, ginger and sesame seeds once hot
- Meanwhile, prepare the noodles. Open the package over the sink and drain away the liquid it comes in. Rinse then noodles under cold water.
- Once the onions etc have all browned nicely, add the noodles, stock cube, miso and mushrooms, with enough water to cover
- Turn up the heat and bring to the boil, then simmer on a low heat for 10 minutes
- Taste and add salt and pepper
- Pour into bowls and top with the fresh greens and kimchi if desired
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