low calorie tofu shirataki ramen
1 1/2 cups water
one stalk celery, chopped
two vegan bouillon cubes (I use chicken style)
8 ounces tofu shirataki noodles, spaghetti style, rinsed and drained
pepper, to taste
1. Cook water, bouillon cubes, and celery together on medium heat until the cubes have dissolved.
2. While it's cooking, put noodles in a microwave-safe bowl, and microwave for one minute, then drain again.
3. Add shirataki noodles to pot, and mix. Season, to taste.
Source of recipe: I wrote this recipe while trying to make a new chicken noodle soup, came out just like Ramen, so even better!