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Shirataki Tofu Noodles in Ginger-Lemongrass Broth with Seafood
Source: Barbara Kalyna

seafood broth along with tofu noodles and hints of Asian spices, made to your taste.

Prep Time: 30 minutes
Cook Time: 25 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 1813.1
Total Carbs 111.9 g
Dietary Fiber 1.4 g
Sugars 1.8 g
Total Fat 60.3 g
Saturated Fat 1.6 g
Unsaturated Fat 4.0 g
Potassium 670.0 mg
Protein 39.7 g
Sodium 304.9 mg
Dietary Exchanges
1 1/2 Fat , 21 Vegetables , 5 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  1. In large skillet, heat vegetable stock over high heat. Add lemongrass, ginger, and garlic. Bring to boil and reduce heat. Cover and simmer gently, 10 to 15 minutes.
  2. Add scallops and shrimp, bok choy stems, and water chestnuts. Cook 3 minutes.
  3. Add red snapper and shirataki tofu noodles and cook 2 minutes.
  4. Add calamari and bok choy leaves. Cover and simmer gently for about 1 minute or until completely cooked.
  5. Remove large pieces of lemongrass and ginger. Add a pinch of white pepper and toasted sesame oil.

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