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Veggie and Shirataki Noodles with Yolky Broth

Source of Recipe

From "Cravings: All Together" by Chrissy Teigen


Recipe Introduction

"You probably know that I don't do diets. But what I *will* do is eat something cleanish when my body tells me it's time for a break from late-night hot pockets and sour sticks (these breaks are short-lived, but they are real). Still, I would only eat such a thing if I would eat it WITH a hot pocket and it could hold its own. Otherwise, why bother? I actually love these slippery shirataki noodles, which are made from plants and are high-fiber/low-carb, but give you pasta vibes (they are refrigerated in the store near the tofu and stuff). Pile them with all the fresh veggies into a super-umami broth, thanks to our little friend MSG, who is finally coming out of the shadows to take her rightful moment in the sun (imagine being responsible for all the flavor of the world and having to hide just because of some myth about you being unhealthy! Every scientific study says it is NOT bad for you). Top this with a soft-boiled egg. Make a meal of it. The hot pockets can wait."

List of Ingredients

◦ 1 (8-ounce) package shirataki noodles (fettuccine or thin style), or other fresh cooked Asian-style noodles
◦ 8 cups low-sodium vegetable broth
◦ 1 teaspoon very finely minced fresh ginger (from about �-inch piece)
◦ 2 cloves garlic, very thinly sliced
◦ 3 to 4 teaspoons kosher salt
◦ 1 tablespoon soy sauce (or 2 tablespoons low-sodium soy sauce)
◦ 1 � teaspoons toasted sesame oil, plus more for seasoning
◦ � teaspoon MSG (or � vegetable bouillon cube)
◦ 1 medium zucchini, cut into thin strips
◦ 1 medium yellow summer squash, cut into thin strips
◦ 1 small English cucumber, seedless part peeled and cut into thin strips
◦ 1 medium carrot, cut into thin strips
◦ � red bell pepper, cut into thin strips
◦ 1 small jalape�o pepper, very finely minced
◦ 1 cup shredded fresh basil
◦ 4 (6-minute) cooked eggs (see Note)
◦ 2 radishes, very thinly sliced into matchsticks
◦ Hot chili oil and soy sauce, for garnish



Recipe

Place the shirataki noodles in a colander and rinse with cold water for 1 minute; drain. (If you're using another kind of noodle, cook it according to package directions and rinse with cold water and drain.)

Place the broth, ginger, and garlic in a medium (at least 4-quart) saucepan and cook over medium heat until just shimmering. Add 3 teaspoons of the salt, 1 tablespoon soy sauce, the sesame oil, and MSG and simmer 5 minutes. Drop in the zucchini, squash, cucumber, carrot, bell pepper, and jalape�o, reduce the heat to medium-low, and warm through for 10 minutes. Season to taste with more salt.

Stir in � cup of the basil and add the noodles to the serving bowls. Divide the broth among the bowls, then top each bowl with an egg and garnish with some more basil and the radishes. Let everyone season their bowl with more basil, soy sauce, and hot chili oil, as desired.

Serves 6






❧ Note: Perfect Six-Minute Eggs
Fill a medium saucepan with 1 � inches of water. Bring to a boil, then gently lower the eggs into the water with a slotted spoon. Return to a boil, cover, and cook exactly 6 minutes. (Use your phone timer!) Uncover and lift the eggs out into an ice-water bath to chill for 30 seconds. Gently peel.