4 cups water
1 generous tablespoon miso paste
6 large, fresh shiitake mushrooms, rinsed, stemmed, and sliced
1 8-oz. package shirataki noodles (found in the refrigerated section)
1 cup freshly shelled or frozen edamame beans
10 small cubes of extra-firm tofu
1 small green blade from a scallion, cut into short slivers

Vegan, gluten-free, low carb.

In a large sauce pan over medium heat combine water and miso. Bring to boil, then reduce heat to simmer. Stirring occasionally, simmer until miso is completely dissolved (5 minutes). Add shiitake mushroom slices. Simmer for 10 minutes.

In a separate medium saucepan filled with boiling water, lower shirataki noodles in a large strainer into the water. Heat for 2 minutes, drain, rinse, and then add noodles to miso base. Add tofu cubes, edamame beans, and scallion slivers. Simmer for 2 minutes. Divide soup into 2 large bowls. Serve immediately.

Note: The word “shirataki” means “white waterfall”, describing the appearance of these noodles. Largely composed of water and glucomannan, a water-soluble dietary fiber, they are very low in carbohydrates and calories. If you can’t find shirataki noodles, you can use soba noodles, made from gluten-free buckwheat.