Gluten-Free Konjac Soy Sauce Ramen!

Name: Gluten-Free Konjac Soy Sauce Ramen!
Yield: Serves 2 servings
Ingredients: 10.5 oz (300 g) chicken wings; 6 chicken tail pieces; 2 large shiitake mushroom clusters; 1 2 x 1 inch (5cm x 3cm) piece of kombu (dried kelp); 0.3 oz (8 g) roasted flying fish dashi powder (1 packet); 2 packs shirataki (konjac) noodles (about 7 oz/200g each); 1 stalk green onion (white part); Salt, to taste; 1 teaspoon soy sauce; 2 large eggs

OkuSama18 @cook_40131996

Authentic soy sauce ramen using shirataki (konjac) noodles.
Recipe background:
I created this ramen by using only konjac noodles to increase dietary fiber intake.
Feel free to change up the toppings as you like.
You can use either white or black shirataki noodles, whichever you prefer.

OkuSama18 @cook_40131996

Saved

Ingredients

Serves 2 servings

10.5 oz (300 g)chicken wings
6chicken tail pieces
2large shiitake mushroom clusters
12 x 1 inch (5cm x 3cm) piece of kombu (dried kelp)
0.3 oz (8 g)roasted flying fish dashi powder (1 packet)
2 packsshirataki (konjac) noodles (about 7 oz/200g each)
1 stalkgreen onion (white part)
Salt, to taste
1 teaspoonsoy sauce
2large eggs

Saved

Steps

1

Rinse the shirataki noodles in hot water to remove any odor and drain well.
2

Slice the shiitake mushrooms, cut the green part of the green onion into large pieces, and slice the white part into rounds.
3

In a pot, add 3 1/3 cups water (800ml), chicken wings, chicken tails, kombu, dashi powder, and the green part of the green onion. Simmer for 1 hour.
4

Place the shirataki noodles in a fine mesh strainer and simmer them in the soup.
5

In serving bowls, add salt and soy sauce, pour in the soup and mix, then add the shirataki noodles and top with your desired toppings.