Originally Posted by tommy
The shirataki either regular or with tofu are really nice in Asian soups where their slippery texture works- an no carbs to speak of
ARe they found on the shelf or in the refrigerated section. Do you dry roast them, rinse them, or something else before adding to soups? I have a new Asian market near.
I thought it was the starch/carbs in soups that was filling but it has turned out to be otherwise for me. What a nice discovery.