Shirataki noodle soup with tofu

Ingredients for 1 servings:

• 1 onion(s)
• 1 tbsp curry paste, green
• 1 tsp beef broth powder
• 100 g shirataki noodles or konjac noodles
• 200g tofu
• 1 slice(s) ginger
• 200 ml milk, fat-free
• n. B. Salt
• chili powder
• Soy sauce
• n. B. water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

suitable for Dukan, LowCarb, LowFat, Logi, Montignac

Peel the onion, quarter it, and slice it into thin strips. Sauté it in a non-stick pan with a little water, the broth, and the curry paste until translucent, adding a little more water if necessary to prevent the onions from burning. Meanwhile, rinse the shirataki noodles in a sieve with water (untangle and chop if necessary) and add them to the pan with the onions. Dice the tofu and add it. Let it simmer for about 5 minutes, finely dice the ginger and add it to the pan. Finally, fill the pan with fat-free milk and bring back to a boil, adjust seasoning if desired, and serve. Note: This recipe is suitable for all phases of the Dukan diet, is almost carbohydrate- and fat-free, and, in my opinion, tastes amazingly delicious. Shirataki or konjac noodles are available in many Asian stores.