Name: Japanese Shirataki Ramen Recipe with Creamy Sesame Miso Soup
Total time: 45 min
Yield: 2
Cuisine: Japanese
Ingredients: 1 Yutaka Japanese White Shirataki Noodles 375g (170g drained); 3 Yutaka Dried Shiitake Mushrooms; 650ml Water; 2 tbsp Ninben Kombu Tsuyuno Moto – Concentrated Kelp Soup Base; 2 tsp Yutaka Sesame Oil; 2 Spring onions; thinly sliced; 25g Fresh ginger; peeled and finely chopped or grated; 2 Garlic cloves; finely grated; 2 tbsp Yutaka Organic Miso Paste; 1 tbsp Nerigoma Shiro - White Sesame Paste; 150ml Unsweetened soy milk; 1 Spring onion; finely sliced; 1 tbsp Ground or roasted white sesame seeds; Shredded Roasted Seaweed - Kizami Nori; Reserved shiitake mushrooms; thinly sliced

Japanese Shirataki Ramen Recipe with Creamy Sesame Miso Soup

2Serving290kcalMainsRamenMediumJapaneseVeganVegetarian

2026.09.03

Written by: Shop Yutaka Admin

Creamy, savoury and packed with umami, this Japanese Shirataki Noodle Soup combines springy konjac noodles with a rich soy milk, sesame and miso broth. Ninben Kombu Tsuyuno Moto adds the deep flavour of Hokkaido kelp, shiitake mushroom and soy sauce, while Yutaka Organic Miso Paste and Katagi White Sesame Paste create a smooth and satisfying soup.

Finished with shiitake mushrooms, spring onion, sesame seeds and nori, this quick Japanese noodle soup makes a warming light lunch or supper. It is dairy-free and suitable for vegetarians and vegans.

Ingredients

Noodles

1Yutaka Japanese White Shirataki Noodles 375g (170g drained)

Soy Milk & Sesame Miso Soup

3Yutaka Dried Shiitake Mushrooms
650mlWater
2 tbspNinben Kombu Tsuyuno Moto – Concentrated Kelp Soup Base
2 tspYutaka Sesame Oil
2Spring onions, thinly sliced
25gFresh ginger, peeled and finely chopped or grated
2Garlic cloves, finely grated
2 tbspYutaka Organic Miso Paste
1 tbspNerigoma Shiro - White Sesame Paste
150mlUnsweetened soy milk

Toppings

1Spring onion, finely sliced
1 tbspGround or roasted white sesame seeds
Shredded Roasted Seaweed - Kizami Nori
Reserved shiitake mushrooms, thinly sliced

Cooking Steps

1. Prepare the shiitake broth

Place the dried shiitake mushrooms in 650ml water and leave to soak for approximately 20–30 minutes, or until softened.

Remove the mushrooms and gently squeeze out any excess liquid back into the bowl. Reserve the soaking liquid for the soup and thinly slice the mushrooms for the topping.

2. Prepare the shirataki noodles

Drain the Yutaka Japanese White Shirataki Noodles and rinse them thoroughly under cold running water.

Bring a saucepan of water to the boil, add the noodles and cook for approximately 1 minute. Drain well and set aside.

3. Build the soup base

Heat the Yutaka Sesame Oil in a medium saucepan over a low to medium heat.

Add the sliced spring onions and ginger and cook gently for around 2 minutes, stirring regularly, until fragrant. Avoid browning them.

Pour in the reserved shiitake soaking liquid and add 2 tbsp Ninben Kombu Tsuyuno Moto.

Bring to a gentle simmer and cook for approximately 8–10 minutes to allow the flavours to develop.

4. Make the sesame miso mixture

In a bowl, combine:

2 tbsp Yutaka Organic Miso Paste
1 tbsp Katagi Nerigoma Shiro White Sesame Paste
2 grated garlic cloves

Add a ladleful of the warm broth and whisk until completely smooth.

Gradually add another ladleful of broth while whisking, then pour the mixture back into the saucepan.

5. Add the soy milk

Reduce the heat to low and pour in 150ml unsweetened soy milk.

Gently heat for around 2–3 minutes.

Do not allow the soup to boil once the soy milk has been added, as high heat can cause the soy milk to separate or curdle.

Taste the broth and, if you prefer a stronger savoury flavour, add a small amount of additional Ninben Kombu Tsuyuno Moto.

6. Add the shirataki noodles

Add the drained shirataki noodles to the soup and gently heat for another 1–2 minutes, allowing the noodles to absorb some of the flavour.

7. Serve

Divide the shirataki noodles and soup between two bowls.

Top each bowl with the sliced shiitake mushrooms, fresh spring onion, sesame seeds and strips of nori.

Serve immediately while warm.

Tips

1. Rinse and cook the shirataki noodles well
Drain and rinse the shirataki noodles thoroughly before cooking. Boiling them separately helps remove excess liquid and gives them a firmer, more pleasant texture. Yutaka recommends rinsing Shirataki Noodles thoroughly before adding them to soups or other dishes.

2. Use the shiitake soaking water as part of the broth
Soaking dried shiitake does more than soften the mushrooms – the soaking liquid develops a rich savoury flavour. Use it as the base of the soup together with kombu dashi for extra depth and umami.

3. Whisk the miso mixture gradually
Pour the hot stock slowly into the miso, sesame paste, mirin and garlic mixture while whisking continuously. This helps dissolve the miso and sesame paste evenly and creates a smoother soup.

4. Don’t boil the soup after adding soy milk
Once the soy milk has been added, keep the soup over a low heat and avoid a vigorous boil. Excessive heat can cause soy milk to separate or curdle, affecting the smooth, creamy texture of the broth.

5. Adjust the sesame flavour to your taste
For a richer, nuttier soup, add a little more white sesame paste. If you prefer a lighter broth, reduce the amount slightly or add a little extra water.

6. Add toppings just before serving
Finish the bowls with sliced shiitake mushrooms, fresh spring onion, ground sesame seeds and nori immediately before serving. This gives the soup a combination of fresh, chewy and crisp textures.

FAQ

Q.What are Shirataki Noodles?

A.Shirataki noodles are Japanese noodles made primarily from konjac flour and water. They have a smooth, slightly springy texture and absorb the flavours of soups and sauces particularly well. Yutaka Shirataki Noodles contain only 10 kcal per 100g and are gluten-free, fat-free and suitable for vegans.

Q.How do you stop soy milk from curdling in noodle soup?

A.Keep the soup over a low heat and avoid boiling it after adding the soy milk. Add the soy milk towards the end of cooking and gently heat the broth for only a few minutes. This helps keep the Japanese soy milk soup smooth and creamy rather than allowing the soy milk to separate.

Q.Is this Shirataki Noodle Soup vegan and gluten-free?

A.This Shirataki Noodle Soup can be both vegan and gluten-free when made with plant-based kombu dashi and gluten-free miso. Yutaka Shirataki Noodles are gluten-free and suitable for vegans, while Yutaka Organic Miso Paste is also labelled vegan and gluten-free. Always check the labels of kombu stock powder, sesame paste and soy milk if dietary suitability is important.