Low Carb Tagliolini in dashi broth with tofu, shiitake, and nori seaweed
Low Carb Tagliolini in dashi broth with tofu, shiitake, and nori seaweed is a light, aromatic, and very clean recipe inspired by Japanese cuisine.
These are not traditional noodles: we use Low Carb Tagliolini as a long noodle format for broth, in a preparation that evokes Japanese soups without using ramen, udon, soba, or wheat noodles.
The result is a warm, savory, essential dish, very different from classic Italian low-carb pasta recipes.
Dashi broth brings umami, shiitake add depth, tofu makes the dish more complete, and nori seaweed finishes with a marine note.
👉 For this recipe, you can use our Low Carb Tagliolini.
Ingredients for 2 servings
| Ingredient | Quantity |
|---|---|
| Low Carb Tagliolini | 120 g |
| Firm tofu | 140 g |
| Fresh shiitake mushrooms | 90 g |
| Unsweetened dashi broth | 750 g |
| Nori seaweed | 1 small sheet |
| Fresh ginger | 6 g |
| Tamari or sugar-free soy sauce | 10 g |
| Extra virgin olive oil | 8 g |
| Salt | to taste |
| White pepper | to taste |
Preparation time
Preparation: 10 minutes
Broth and mushrooms cooking: 8-10 minutes
Low Carb Tagliolini cooking: 5 minutes
Total time: approximately 20 minutes
Servings: 2
How to prepare Low Carb Tagliolini in dashi broth
1. Prepare the tofu
Pat the firm tofu dry with kitchen paper.
Cut it into regular, not too small cubes.
The tofu should remain identifiable in the dish and not crumble in the broth.
2. Prepare the shiitake
Clean the shiitake and slice them thinly.
If using dried shiitake, rehydrate them first in warm water and check carefully for any added seasonings, sugars, or ingredients.
3. Prepare the nori seaweed and ginger
Cut the nori seaweed into thin strips.
Grate the fresh ginger.
The ginger should flavor the broth, not dominate it.
4. Heat the dashi broth
Bring the dashi broth to a gentle simmer.
Add the grated ginger and tamari or sugar-free soy sauce.
Taste before adding salt: dashi, tamari, and nori already provide savoriness.
5. Cook the shiitake
Add the shiitake to the broth and cook for about 5 minutes.
They should soften and release their aroma into the broth.
6. Cook the Low Carb Tagliolini
Cook the Low Carb Tagliolini directly in the broth for 5 minutes, stirring gently.
If you prefer a clearer broth, you can cook them separately in salted water, drain them, and then transfer them to the bowl with the hot broth.
For a cleaner and neater result, the second option is often best.
7. Add the tofu
Add the tofu in the last 2 minutes, just to warm it through.
The broth should not boil aggressively; it should remain warm and delicate.
8. Complete the dish
Distribute the Tagliolini into bowls.
Add broth, shiitake, and tofu.
Finish with strips of nori seaweed, white pepper, and a light drizzle of extra virgin olive oil.
Serve immediately.
Low carb considerations
Check that the dashi is free of added sugars and maltodextrin.
Avoid mirin, teriyaki sauce, sweet sauces, traditional noodles, ramen, udon, soba, and uncontrolled pre-made condiments.
Tamari or soy sauce should be used in moderation and without added sugars.
This recipe is designed to maintain the low-carb profile of the dish, avoiding starchy or sugary ingredients typical of many Asian preparations.
Why it works
This recipe highlights Low Carb Tagliolini in a context different from Italian cuisine.
The long shape resembles noodles, but with very different nutritional values compared to traditional pasta or noodles.
The dashi broth provides depth without being heavy, shiitake add umami, tofu makes the dish more complete, and nori seaweed brings an elegant marine note.
It's a simple, yet very precise recipe: few ingredients, no sugars, no unnecessary starches, great attention to balance.
Photo tip
If you use a noodle-style photo, that's fine, but in the text and image alt tag, it's better to be clear.
Suggested Alt text:
Low Carb Tagliolini in dashi broth with tofu, shiitake, and nori seaweed
I would not write "low carb ramen" if you don't want to target a potentially misleading search.
It's better to use a more accurate phrase:
Low Carb Tagliolini in Japanese noodle style
Nutritional values for the complete dish
| Average nutritional values | Per 100 g |
|---|---|
| Energy | 58 kcal / 243 kJ |
| Fats | 2.0 g |
| of which saturated fatty acids | 0.3 g |
| of which monounsaturated | 0.8 g |
| of which polyunsaturated | 0.7 g |
| Carbohydrates | 1.6 g |
| of which sugars | 0.4 g |
| of which starches | 0.7 g |
| of which polyols | 0.0 g |
| Fiber | 7.4 g |
| Protein | 4.8 g |
| Salt | 0.30 g |
Estimated average nutritional values per 100g of ready-to-eat dish, calculated with Tagliolini cooked directly in dashi broth and without considering any salt added during cooking or as seasoning. Values may vary based on the type of tofu, the concentration of the dashi broth, and the actual amount of tamari or soy sauce used.
Nutritional insights
This recipe is very consistent with low-carb principles: we're looking at around 1.6 g of carbohydrates per 100 g.
The nutritional profile is very clean:
- very low carbohydrates;
- contained fats;
- decent protein thanks to tofu and Tagliolini;
- high fiber for a soup, about 7.4 g per 100 g;
- low calories per 100 g, because the broth is substantial and dilutes the dish.
The point to watch is salt. Dashi, tamari/soy sauce, and nori seaweed can quickly increase savoriness even without adding extra salt. For this recipe, it's advisable to taste before salting and use tamari or soy sauce in precise quantities, not "by eye."
For other Low Carb recipes, visit our Blog.
To learn more about cooking times, formats, and practical tips, read the guide: Low carb pasta: what it is, how to cook it, and how to choose the right one.