Soboro with Shirataki Noodles and Koya Dofu

Source : Combine The Ingredients Rinse The Shirataki Noodles And Cut Into Small Pieces I Like Chopping Them Into Pieces Smaller Than The Size Of A Grain Of Ri...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

Sent by

at : May 2, 2021

Step:

  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.)

    Soboro with Shirataki Noodles and Koya Dofu recipe step 2 photo
  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.

    Soboro with Shirataki Noodles and Koya Dofu recipe step 3 photo
  4. Dry-roast the chopped shirataki noodles.

    Soboro with Shirataki Noodles and Koya Dofu recipe step 4 photo
  5. Add the koya dofu and dry-roast some more.

    Soboro with Shirataki Noodles and Koya Dofu recipe step 5 photo
  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.

    Soboro with Shirataki Noodles and Koya Dofu recipe step 6 photo
  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.)


Ingredients

  1. 170 grams Shirataki noodles
  2. 3 Koya dofu (freeze-dried tofu)
  3. 5 tbsp ☆ Soy sauce
  4. 4 tbsp ☆ Sugar
  5. 3 tbsp ☆ Mirin
  6. 3 tbsp ☆ Sake
  7. 3 tsp ☆ Chicken soup stock granules
  8. 2 tsp ☆ Ginger

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