Translation #3318
Translated from:
Recipe #3317
Language: English (United States)
English (United States) → Norwegian Bokmål (Norway)
Original
Recipe: Ginger Garlic Shrimp Shirataki
Description:
This aromatic Asian-inspired soup features a rich and savory bone …
Translation
Oppskrift: Shirataki-suppe med reker, ingefær og hvitløk
Beskrivelse:
Denne aromatiske, asiatisk-inspirerte suppen har…
Neutral & Natural ·
General Purpose
Recipe: Ginger Garlic Shrimp Shirataki
Description:
This aromatic Asian-inspired soup features a rich and savory bone broth infused with warming ginger and garlic, perfectly complementing the tender shrimp and crisp bok choy. The shirataki noodles provide a satisfying noodle experience while keeping the dish firmly in keto territory. This soup is reminiscent of traditional Vietnamese pho and Japanese ramen but adapted for a low-carb lifestyle.
Ingredients:
• shirataki noodles — 2 packages (about 14 oz total)
• large shrimp, peeled and deveined — 1 lb
• chicken bone broth — 6 cups
• fresh ginger, minced — 2 tablespoons
• garlic cloves, minced — 4 cloves
• coconut aminos — 3 tablespoons
• sesame oil — 2 tablespoons
• fish sauce — 1 tablespoon
• baby bok choy, halved — 4 heads
• green onions, sliced — 4 stalks
• fresh cilantro — 1/4 cup
• lime — 1 whole
• red pepper flakes — 1/2 teaspoon
• white pepper — 1/4 teaspoon
• salt — to taste
Instructions:
1. Drain and rinse the shirataki noodles thoroughly under cold water for at least 2 minutes to remove any odor.
2. Dry roast the noodles in a non-stick pan over medium heat for 2-3 minutes to remove excess moisture and improve texture.
3. In a large pot or Dutch oven, heat the sesame oil over medium-high heat.
4. Add the minced ginger and garlic, sauteing for about 1 minute until fragrant.
5. Pour in the chicken bone broth and bring to a simmer.
6. Add the coconut aminos, fish sauce, red pepper flakes, and white pepper to the broth and stir to combine.
7. Let the broth simmer for 10 minutes to allow the flavors to meld together.
8. Add the shrimp to the simmering broth and cook for 2-3 minutes until they turn pink and curl.
9. Add the baby bok choy and cook for another 2 minutes until slightly tender but still crisp.
10. Divide the prepared shirataki noodles between serving bowls.
11. Ladle the hot broth, shrimp, and bok choy over the noodles.
12. Garnish with sliced green onions, fresh cilantro, and a squeeze of fresh lime juice.
13. Taste and adjust seasoning with salt if needed before serving hot.
Inspiration:
This recipe draws inspiration from classic Asian noodle soups like pho and ramen, reimagined for the keto diet. The combination of bone broth with aromatic ginger and garlic creates that deeply satisfying umami flavor that makes these traditional soups so beloved, while shirataki noodles stand in beautifully for rice or wheat noodles.
Health notes:
This soup is extremely keto-friendly with virtually zero net carbs from the shirataki noodles, which are made from konjac root and are almost entirely fiber. The bone broth provides collagen, amino acids, and minerals that support gut health and joint function. Shrimp are an excellent source of lean protein, selenium, and vitamin B12. Ginger offers anti-inflammatory properties and aids digestion, while garlic supports immune function. The dish is low in calories yet highly satisfying, making it ideal for weight management on a ketogenic diet.
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Norwegian Bokmål (Norway)
