From the top, it resembles a painter's palette with vivid colors: translucent Shirataki noodles forming a nest at the center of the bowl, surrounded by splashes of vibrant green spinach, bright red bell pepper slivers, pearly enoki mushrooms, and deep mauve radish slices. The warm golden Miso-Yuzu broth shimmers invitingly around the ingredients.

Keto-friendly Japanese-Style Shirataki Noodles in Miso-Yuzu Broth

Name: Keto-friendly Japanese-Style Shirataki Noodles in Miso-Yuzu Broth
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 4 packets Shirataki noodles drained and rinsed; 2 cups Fresh Spinach coarsely chopped; 2 Red Bell Peppers thinly sliced; 8 oz Enoki Mushrooms cleaned and separated into smaller clusters; 8 Radishes thinly sliced; 4 Scallions thinly sliced; 4 tablespoons Miso Paste; 1 tablespoon Yuzu Sauce; 4 cups Bone Broth or Vegetable Broth; 2 tablespoons Toasted Sesame Oil; to taste Salt and Black Pepper

A delightful Keto Japanese noodle soup with winter vegetables.

Category Main Course

Prep 15 minutes

Cook 20 minutes

Style Japanese

Technique Boiling

Diet Friendly Keto

Daily recipe · December 25, 2025

A little about this dish

Escape into an enchanting world of Japanese culinary tradition married with the healthful benefits of a Keto diet. We present to you our novel recipe that spotlights 'Shirataki Noodles', a low-carb, gluten-free, calorie-light staple of Japanese cuisine. Alongside, we have a few vibrant winter vegetables and we're spicing up things with a flavorful Miso-Yuzu broth for that extra kick of warmth and comfort at each spoonful.

Ingredients (for 4)

Shirataki noodles — 4 packets — drained and rinsed
Fresh spinach — 2 cups — coarsely chopped
Red bell peppers — 2 — thinly sliced
Enoki mushrooms — 8 oz — cleaned and separated into smaller clusters
Radishes — 8 — thinly sliced
Scallions — 4 — thinly sliced
Miso paste — 4 tablespoons
Yuzu sauce — 1 tablespoon
Bone broth or vegetable broth — 4 cups
Toasted sesame oil — 2 tablespoons
Salt and black pepper — to taste

Preparation

Step 1 — 🌶️🔥🍳

Heat sesame oil in a large pot over medium heat, then sauté red bell peppers for about 5 minutes.
Step 2 — 🍲🥣🍴

Add in the miso paste and yuzu sauce to the pot, stir until they are well mixed.
Step 3 — 🔥🍲🌬️

Pour in the broth to the pot, raise the heat until it comes to a boil, then lower to a simmer.
Step 4 — 🍜🍄🥘

Add in the shirataki noodles, radishes, and enoki mushrooms. Cook for about 10 minutes.
Step 5 — 🥬🥣🌱

Stir in the spinach until it wilts into the soup.
Step 6 — 🧂🍲🌶️

Season the soup with salt and black pepper as per your preference.
Step 7 — 🍜🔪🍲

Evenly divide the noodle soup into four bowls and garnish with the sliced scallions. Serve hot and enjoy.

A final fox tip

Feel inspired to play around with this dish by swapping the vegetables according to seasonal availability. Other keto-friendly options you can explore are: bok choy, broccoli, zucchini, etc. Engage kids in vegetable prep, they are sure to love the variety of colors, shapes and textures. Plus, it's a good way to get them curious about international foods!