There are particular dishes and meals that I crave at certain times of year; light ceviches and hearty salads in the summer and soul soothing bowls of soup noodles in winter. One of my favourite things to eat when the temperature dips low is hot pot or Asian fondue. A shallow pot filled with flavourful broth surrounded by a tableful of little dishes waiting to be cooked. Hot pot is a great meal for a group of people but what happens when you’re just one person? Sure you can still hot pot, but the ritual isn’t the same – plus it’s more expensive and with all the left over ingredients, you’ll probably be hot potting for the rest of the week. That’s why you need to try my recipe for Sukiyaki For One featuring konjac noodles from nuPasta.
I recently had the chance to test out nuPasta’s line of konjac pasta. I was pretty excited about trying these because I’ve been eating the Asian variety of konnyaku noodles for a long time now and was happy to see it finally being marketed to the western public. These noodles are made with the root of the konjac plant – Japanese mountain yam. The root is rich in dietary fibre and has no starch and that is what makes it so low in calories. Compared to a portion of regular pasta which has 300 calories, nuPasta’s konjac noodles has only 25 calories. nuPasta’s products are low in calorie, high in fibre, gluten free and organic.
nuPasta offers spaghetti, fettuccine and angel pair pastas. For this recipe I used angel hair as a thinner noodle will not take as much space in my pot.
-1 package nuPasta angel hair noodles
-150g of thinly slice beef (about 5-6 slices)
-2 tablespoon light soy sauce
-1 tablespoon mirin
-1/2 tablespoon sugar
-80g firm tofu (cubed)
-1 cup Nappa cabbage cut into 1/2 inch pieces
-3 medium sized shiitake mushrooms
-1 scallion cut into 1 inch pieces
-3/4 cup of dashi stock
-1/4 package of enoki mushroom
-Beaten egg (optional)
-In a small shallow pot, combine soy sauce, mirin, sugar, dashi, and bring to a boil.
-Add and arrange Nappa cabbage, shiitake and enoki mushrooms, tofu and scallions, nuPasta angel hair noodles and top with beef and simmer for 1-2 minutes or until the cabbage leaves wilt, then it’s ready to serve.
This Japanese dish is served communally but I’ve minimized the production that this recipe is perfect for one. Traditionally sukiyaki is eaten by dipping the the items from the hot boiling soup into a cold beaten raw egg. This cools down whatever you’re eating and also gives it a nice silky texture – this is entirely optional.
This one pot meal featuring nuPasta is ridiculously simple and is ready within literally minutes. The soup is deep and savoury which is comforting on a cold winter’s day. These konjac noodles are a familiar taste for me and I loved the toothsome texture it added to each bite. The health benefits of konnyaku are impressive, from weight management, controlling blood sugar levels as well as cholesterol reduction. I’m delighted that this ingredient is finally being introduced to the mainstream western market. nuPasta is now available at major supermarkets right across Montreal.