Bok Choy Noodle Soup

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Bok Choy Noodle Soup

I used noodles called konjak noodles (or Miracle Noodle) for this dish. This is a great product especially for someone who needs to control/prevent diabetes or needs to watch her weight. It contains no carbs, calories, gluten, or soy. It is derived from the roots of the Asian Konjac root called glucomannan, which is very rich in soluble fiber. I always keep a box of this product in my pantry. Another noodle product you can use is kelp noodles, which you can purchase at some Asian stores or order online. If you don’t have to worry about your blood sugar spikes at all, you can also use rice noodles, which are gluten free and widely available.

Shichimi togarashi (or simply called shichimi) used as an optional topping is a common Japanese seasoning containing seven spices, such as red chili pepper, sesame seeds, orange peel, ginger and seaweed. It greatly enhances the flavor of the soup. I always sprinkle this seasoning in my miso soup.

2  strips dashi kombu (dried seaweed)
1/2 block tofu, diced
3 bunches baby bock choy, stems separated
2 tsp ginger, grated
2 Tbsp tamari
1/2 tsp salt
2 packages (7 oz/196 g each) of konjak noodles (or Miracle Noodle), rinsed well
1/4 cup green onions, sliced
A dash of shichimi togarashi for topping (optional)

1. Put 4 cups of water and kombu strips in a pot and heat.  If you are using dashi instead of kombu, add dashi after the water is heated.
2. Add tofu, bock choy, ginger, tamari and salt and cook for a few minutes until bock choy becomes tender. Add noodles and heat them through.
3. Turn off the heat and ladle the soup into individual soup bowls.
4. Top with sliced green onions and shichimi (if you are using it).

Servings: 2