To give shirataki a more pasta-like consistency, also try dry roasting them in a well-oiled or nonstick skillet over high heat for about a minute (be careful not to burn them) before adding them to your favorite dish.
CHICKEN AND SHIRATAKI NOODLE SOUP
Start to finish: 30 minutes
10 cups reduced-sodium chicken broth
2 cups shredded carrots
1 large stalk celery, coarsely chopped
3 tablespoons minced fresh ginger
2 tablespoons minced garlic
Three 8-ounce packages fettucine-style shirataki noodles, drained and well rinsed
4 cups shredded cooked skinless chicken breast (about 1 pound)
3 tablespoons chopped fresh dill
1 tablespoon lemon juice
Salt and ground black pepper, to taste
In a Dutch oven over medium heat, bring the broth to a boil. Add the carrots, celery, ginger and garlic. Cook, uncovered, until the vegetables are tender, about 8 to 10 minutes.
Add the shirataki and chicken, then simmer until the noodles are just hot, 2 to 3 minutes. Stir in the dill and lemon juice, then season with salt and pepper.
Nutrition information per serving: 150 calories; 15 calories from fat (10 percent of total calories); 1.5 g fat (0 g saturated; 0 g trans fats); 45 mg cholesterol; 10 g carbohydrate; 3 g fiber; 3 g sugar; 24 g protein; 1020 mg sodium.