Low Carb Tagliolini in dashi broth with tofu, shiitake, and nori seaweed
Low-Carb Tagliolini in Dashi Broth with Tofu, Shiitake, and Nori Seaweed
The Low-Carb Tagliolini in Dashi Broth with Tofu, Shiitake, and Nori Seaweed is a recipe inspired by Japanese cuisine, light, aromatic, and very clean.
These are not traditional noodles: we use Low-Carb Tagliolini as a long pasta shape for broth, in a preparation that resembles 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.
The dashi broth brings umami, the shiitake add depth, the tofu makes the dish more complete, and the 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 mushroom cooking: 8–10 minutes
Low-Carb Tagliolini cooking: 5 minutes
Total time: approx. 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 recognizable in the dish and not fall apart in the broth.
2. Prepare the shiitake
Clean the shiitake and slice them thinly. If using dried shiitake, rehydrate them in warm water first and carefully check 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 perfume the broth, not overpower 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.
7. Add the tofu
Add the tofu in the last 2 minutes, just to heat it through. The broth should not boil aggressively: it should remain warm and delicate.
8. Finish the dish
Distribute the Tagliolini into bowls. Add broth, shiitake, and tofu. Garnish with nori seaweed strips, white pepper, and a light drizzle of extra virgin olive oil. Serve immediately.
Chef's tips
For a cleaner and neater result, cook the Tagliolini separately in salted water, drain them, and transfer them to the bowl before pouring in the hot broth. The broth will remain clear, and the dish will have a more elegant appearance.
If you use a photo in the style of noodles, it's advisable to be clear in the text and image alt text: use "Low-Carb Tagliolini in Japanese noodle style" instead of "low-carb ramen" to avoid misleading searches.
⚠️ Low-carb attention
Check that the dashi is free of added sugars and maltodextrins. Avoid mirin, teriyaki sauce, sweet sauces, traditional noodles, ramen, udon, soba, and uncontrolled ready-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 oriental preparations.
Nutritional values — Complete dish
| Average nutritional values | Per 100 g |
|---|---|
| Energy | 58 kcal / 243 kJ |
| Fat | 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 |
Nutritional note
Average estimated nutritional values per 100 g of finished dish, calculated with Tagliolini cooked directly in dashi broth and not considering any salt added during cooking or seasoning. Values may vary based on the type of tofu, the concentration of dashi broth, and the actual amount of tamari or soy sauce used.
This recipe is very consistent with low-carb: we are around 1.6 g of carbohydrates per 100 g. The nutritional profile is very clean: very low carbohydrates, controlled fats, decent protein thanks to tofu and Tagliolini, high fiber for a soup (about 7.4 g per 100 g), and low calories because the broth weighs a lot and dilutes the dish.
The point to control is salt: dashi, tamari/soy sauce, and nori seaweed can quickly increase savoriness. It is advisable to taste before salting and use tamari in precise quantities.
To learn more
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.