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This is the ultimate classic! Savoury ramen-like noodles in a warming soup, without the carbs. Whether you’re cozying up and keeping warm, or boosting your immune system with a gingery-garlic kick, this simple and quick soup has got you covered.

Serves 4

20 minutes


1 pkg Liviva Shiritaki Spaghetti

4 soft boiled eggs

6 cups vegetable broth

2 cups cremini mushrooms

1 tbsp grated ginger

4 cloves of garlic

2 stalks of green onion

1 thai chilli

2 tbsp tamari

2 tsp sesame oil

1 tbsp sesame seeds


  1. In a small pot, soft (or hard) boil your eggs and set aside in cool water.
  2. Dice the mushrooms and green onion. Finely dice the garlic, ginger and chilies.
  3. In a large soup pot, add the broth, mushrooms, ginger, garlic, half the green onion and chilies. Bring to a boil and simmer for 5 minutes.
  4. Stir in the rinsed shiritaki spaghetti, tamari and sesame oil and stir to combine. Remove soup from heat.
  5. Remove the shell from the boiled egg and slice in half.
  6. Pour the contents of the pot into a bowl, top with sesame seeds, remaining green onion and the soft boiled eggs and serve hot.


  1. If you really like spice, add in extra hot sauce for a kick.
  2. Makes great lunch leftovers and will keep in the fridge for up to 4 days.
  3. If you’d like to add animal protein, you might enjoy some cooked and shredded chicken.


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