Soboro with Shirataki Noodles and Koya Dofu

Soboro with Shirataki Noodles and Koya Dofu

This is a great recipe for dieters.


Shirataki noodles
170 g (1 package)
Koya dofu (freeze-dried tofu)
3 (about 18 g per tofu)
☆ Soy sauce
5 tablespoons
☆ Sugar
4 tablespoons
☆ Mirin
3 tablespoon
☆ Sake
3 tablespoons
☆ Chicken soup stock granules
2-3 teaspoons
☆ Ginger
2 teaspoons (1 teaspoon, powdered)


1. Combine the ☆ ingredients.
2. Rinse the shirataki noodles and cut into small pieces. (I like chopping them into pieces smaller than the size of a grain of rice to enjoy the popping texture.)
3. Soak the koya dofu in water or hot water to rehydrate. Squeeze out the excess water (be careful if using hot water) and tear it up with your hands.
4. Dry-roast the chopped shirataki noodles.
5. Add the koya dofu and dry-roast some more.
6. Add the combined seasonings then simmer until the liquid evaporates while stirring with a spatula. Be careful not to scorch it. Agitate the skillet to make the liquid evaporate.
7. Once all the liquid disappears, turn off the heat. Stir well until the steam from skillet cools down. (Be carefully not to let it get too soggy.)

Story Behind this Recipe

Since I like chicken soboro (ground chicken), I imitated it using koya dofu (freeze-dried tofu). Also, my family does not like shirataki rice, so I tried mixing it in.