Feb 1, 2017
When you’re craving kimchi and noodles, this is what you should make
This kimchi shirataki is a low-carb adaptation of a popular Bon Appetit recipe
I made my own version last November.
Swapped chicken broth for a veggie soup base. 7Grains carries a soup paste made from reduced malunggay, turmeric, cloves, and basil. It’s a good option if you’re concerned about sodium. If it doesn’t really matter to you, feel free to switch it up with a chicken bouillon cube.
Then I threw in shimeji mushrooms for some heft. Mushrooms add a lot of umami, and have a meaty texture, so you don’t feel like you’re missing out on beef or pork. Makes a meal feel much more substantial.
Obviously, the biggest difference here is the noodle. Shirataki, a Japanese tuber known for its low carb content, is almost like a denser bihon. At least, that’s what I tell most people when they ask me what it tastes like. You can find it at Healthy Options, 7Grains, or your local Japanese supermarket.
I love this dish so much, I’m willing to adopt it and pretend it’s my child.
Proof: This dish was part of my cooking class, when we launched this site. Check us out on IG @nolisoli.ph.
Kimchi and Shimeji Shirataki
- 5 tbsp. unsalted butter
- 1 pack of shimeji mushrooms
- 1 cup finely chopped kimchi, including the juice
- 2 tbsp. gochujang (Korean hot pepper paste)
- 1/2 cup vegetable broth
- 1 lb. shirataki noodles (roughly 3-4 packs)
- Salt and pepper to taste
- Dash of sesame oil
- 4 large egg yolks, room temperature
- Handful of finely chopped chives
- 1 tbsp. toasted sesame seeds
- Sauté the kimchi and gojuchang in 3 tbsp. of butter, until slightly caramelised. Add the kimchi juice and broth.
- Throw in the shimeji mushrooms (but not in an angry way, like in a playful look-at-me-I’m-cooking way). Reduce sauce for 5 to 6 minutes.
- Prepare the shirataki. Rinse the noodles. Boil in water for about 4-5 minutes. Rinse again. Drain. Toast the noodles in a dry hot pan until excess water evaporates. This should take about a couple of minutes.
- Add noodles to sauce, and mix thoroughly. Finish with the remaining butter and a dash of sesame oil.
- Top each serving with an egg yolk, chives and toasted sesame seeds.
- Serve piping hot.
Best enjoyed in front of a TV, while binge-watching The Young Pope. (Friends not necessary.)
Non sequitur, but how cute are the Nolisoli aprons?
You can also watch the cooking class from the launch here:
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The difference between lugaw, goto, and arroz caldo