June 5, 2009

Tofu Shirataki

Filed under: food,health,technology — origamifreak @ 6:47 pm
Tags: , , , ,

So when I was hunting for a cold spicy noodle recipe on SparkPeople, I kept running across references to “tofu shirataki” noodles.  And the calorie data just looked nuts.  8 oz of these noodles is 40 calories.  That’s it. (?!)

So I went on a hunt to see if I could find some, and it turns out the Wegmans in Ithaca has them.  So I picked some up and tonight threw together a ramen-type noodle soup to try them out.  They were fantastic!

Here’s what I did:

  • rinsed the noodles well
  • put them in a big bowl with about 3 c water
  • Added a can of cheap tuna in water
  • added 3 cloves of minced garlic
  • added about 4 oz of sliced ginger
  • about 3c of chopped mustard greens
  • 1 tablespoon of powdered beef boullion
  • microwaved on high for about 8 minutes, stopping them in the middle to stir

It was actually really good!  Next time I would use half of the boullion, but other than that, this was a very fast, satisfying meal for under 300 calories.  I will have to pick up more of those noodles next time I’m in Ithaca (probably tonight).

Here’s an interesting article about konnyaku, which is the no-cal gelatin (not noodle-shaped) made from yams.  Shirataki are noodles made from the same material.

Adding tofu to the formula apparently makes the shirataki less rubbery and gives it a token nutritional value.  Despite the claims otherwise, having tried both the “fettucine” and the “spaghetti” types, I would not put them in any Western-style noodle dishes.  The texture is just too alien.  They *belong* in Asian dishes.  Ramen soups such as the above, for example.

Also (and this might be too much information, sorry) they come out almost in the same shape as they go in, which is bizarre, since starch noodles most definitely do not!



  1. Ok, those are very weird noodles. I have dried sweet potato (yam) noodles I use in a Korean dish a friend taught me years ago. They are clear when cooked. But they are not bizarre, as the ones mentioned above are.

    Comment by jpm14 — June 7, 2009 @ 8:13 pm | Reply

  2. None in the cupboard at this moment–used them all when the family stayed here. Yes, am pretty certain they are sweet potato–that is what they say. There may be some wheat flour in them as well. But they are dry and clear. No little speckles like the jelly stuff you reference.

    Will get some for when you come next.

    Comment by jpm14 — June 10, 2009 @ 9:02 pm | Reply

    • Maybe I’ll bring down some of the tofu shirataki and some of the konjac shirataki so we can compare all of them. 🙂

      I’m supposed to come Saturday the 20th for a haircut… I know you’re fishing that morning. Wanna try for lunch, perhaps?

      I need to be back up north by 3pm if possible to see my former water aerobics friends (from the class I no longer take).

      Comment by origamifreak — June 11, 2009 @ 11:11 am | Reply

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