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Something Different: Kelp Noodles with Tofu and Garlic in Chicken Broth
Threw this together a few hours ago when the munchies struck me hard mid afternoon. I wanted something that would be satisfying, yet low in calories with high nutrition and low glycemic load.
If you’ve never tried kelp noodles, I’d urge you to give them a go. They can be found in most health food stores and some Asian groceries. They come packaged in liquid in plastic bags. To use them, you rinse them off really well. (I recommend rinsing fully at least 3 times.) The noodles are clear and very long. While they are fully cooked, I recommend boiling them in broth to soften them up. They resemble Chinese cellophane noodles, but are pretty crunchy – oddly enough.
I also used firm tofu for this recipe, and allowed the tofu to drain a bit, leaving it sandwiched between a bunch of towels, weighted down with a plate on top, for about 20 minutes.
Here is the recipe:
Ingredients:
1 bag of kelp noodles, rinsed well, and cut into smaller pieces as desired
1 lb firm tofu
3 cloves fresh garlic
32 oz low sodium chicken broth
fresh cilantro, to taste
slivered scallion, to taste
fresh lime juice, to tastePreheat oven to BROIL
1. Rinse the noodles at least 3 times in fresh water.
2. Place noodles, garlic and chicken broth into sauce pan and bring to boil on high heat.
3. Reduce heat to simmer for 20-25 minutes, or until noodles are of desired tenderness
4. While broth and noodles are cooking, remove some moisture from the tofu by wrapping it in towels and placing a weight on top of it. Let stand for 15-20 minutes.
5. Cut tofu into 1/2 inch cubes and spread onto cookie sheet, and sprinkle liberally with soy sauce. Season with powdered ginger and broil for 6-7 minutes.
6. Remove tofu from broiler and turn to expose other side. Sprinkle more soy sauce and ginger and broil for another 6-7 minutes. Keep an eye on the tofu – you want it to brown and form a bit of a crust – take care not to burn it!
7. Remove tofu from oven and carefully spoon it into the broth and noodles.
8. Garnish with remaining ingredients to taste, plate and enjoy!Please let me know how you like it!
That sounds great. I had kelp noodles with walnut basil pesto for dinner, plus chicken and veggies. I really like the noodles. But you do have to make sure you cut them to size before cooking. They are good hot or cold in salads.
Good point on cutting the noodles, Margaret! The first time I tried these, I didn’t cut them nor did I warm them in a broth. Even though they were at room temperature, they tasted like cold strands of extruded plastic! LOL I can’t imagine them in salads. What kind of salads do you use them in?
Hi Tony, About kelp noodles. They need to be rinsed also! I cut them in small pieces (1/2 inch) and add them to green salads.
I love lettuce with vegetables and the kelp noodles work there. I eat them as a snack with lime juice and a touch of salt or tamari. I think they would be good in a salad like tabouli or any grain dish. I do not think I will go back to eating wheat, so I am going to try making a tabouli salad with quinoa.
The kelp noodles add solidity or crunch with no calories or carb rush so I think they are a good contrast in soups and salads.
I agree with you about the plastic! They really need a sauce or flavor added.
Have fun with them. Anything new or diverting in the kitchen is a good thing on this plan. Especially if it causes us to laugh1.
Blessings, Margaret
Okay, you guys got me! I’ve gotta go get some kelp noodles! Thanks, Anna
where can you get kelp noodles? (PS i live in Canada) thanks.
Thanks Tony. Your recipe is interesting to me as I’ve neer heard of the noodles until now and have never even tried tofu. I think I’m going to have a look at the market and give it a try.
Way to go Barb! Food and eating can still be interesting, even when eating REAL and healthful food! Take this opportunity to expand your horizons (as your waist shrinks!).