Low Carb Sopa de Fideo
A popular Spanish or Mexican tomato noodle soup modified to be low carb by using shirataki noodles
- 8 oz shirataki noodles
- 2 Tbsp olive oil
- 1 large onion chopped
- 2-5 cloves garlic mashed and then minced
- 2 10 oz cans Rotel diced tomatoes with green chiles
- 2 Tbsp tomato paste
- 5-6 cups water
- 2 tsp chicken bouillon base I use Better Than Bouillon
- 3/4 tsp salt or to taste
- 2 med limes optional
Empty shirataki package of noodles into a strainer, rinse and let sit while preparing the broth.
In a large pot or dutch oven, heat 2 Tbsp oil over med-high heat. Add chopped onion and saute for 5-8 minutes until caramelized. Add garlic and stir in for 30 seconds.
Add the 2 cans of diced tomatoes and 2 Tbsp tomato paste. Stir together. Add drained shirataki noodles and stir into the tomato base for a minute or two. Add water to cover (5-6 cups) and 2 tsp bouillon base and salt to taste.
Bring mixture to a boil and then reduce heat and simmer soup for 10-15 minutes or until heated through. I took my plastic spatula and cut the noodles while they were simmering. Alternatively you could leave them long or cut them ahead of time.
Serve with lime squeezes and a cold beverage. Buen Provecho!
Calories: 65kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Sugar: 1g