Recipe: Perfect Soboro with Shirataki Noodles and Koya Dofu

Recipe: Perfect Soboro with Shirataki Noodles and Koya Dofu Delicious, fresh and tasty.

Soboro with Shirataki Noodles and Koya Dofu. Great recipe for Soboro with Shirataki Noodles and Koya Dofu. Since I like chicken soboro (ground chicken), I imitated it using koya dofu (freeze-dried tofu). Also, my family does not like shirataki rice, so I tried mixing it in.

Since I like chicken soboro (ground chicken), I imitated it using koya dofu (freeze-dried tofu).

Also, my family does not like shirataki rice, so I tried mixing it in.

This is on the salty side, so reduce the soy sauce amount to taste.

You can have Soboro with Shirataki Noodles and Koya Dofu using 8 ingredients and 7 steps. Here is how you cook that.

Ingredients of Soboro with Shirataki Noodles and Koya Dofu

1. It’s 170 grams of Shirataki noodles.

2. It’s 3 of Koya dofu (freeze-dried tofu).

3. It’s 5 tbsp of ☆ Soy sauce.

4. Prepare 4 tbsp of ☆ Sugar.

5. You need 3 tbsp of ☆ Mirin.

6. It’s 3 tbsp of ☆ Sake.

7. It’s 3 tsp of ☆ Chicken soup stock granules.

8. It’s 2 tsp of ☆ Ginger.

Recipe by Teika v Soboro with Shirataki Noodles and Koya Dofu.

Since I like chicken soboro (ground chicken), I imitated it using koya dofu (freeze-dried tofu).

Also, my family does not like shirataki rice, so I tried mixing it in.

This is on the salty side, so reduce the soy sauce amount to taste.

Soboro with Shirataki Noodles and Koya Dofu step by step

1. Combine the ☆ ingredients..

2. Rinse the shirataki noodles and cut into small pieces. (I like chopping them into pieces smaller than the size of a grain of rice to enjoy the popping texture.).

3. Soak the koya dofu in water or hot water to rehydrate. Squeeze out the excess water (be careful if using hot water) and tear it up with your hands..

4. Dry-roast the chopped shirataki noodles..

5. Add the koya dofu and dry-roast some more..

6. Add the combined seasonings then simmer until the liquid evaporates while stirring with a spatula. Be careful not to scorch it. Agitate the skillet to make the liquid evaporate..

7. Once all the liquid disappears, turn off the heat. Stir well until the steam from skillet cools down. (Be carefully not to let it get too soggy.).

Recipe by Teika v Whenever I have leftover tofu, I freeze it.

Defrosted, its texture resembles koya dofu.

I wanted to see if it would be tasty as sorobo.

When defrosting the tofu, be sure to properly dry it and cook off the moisture.

I like it with a lot of ginger.