by Ingredients:
- 8 ounces tofu shirataki noodles
- 1 teaspoon peanut oil
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped carrot
- 4 ounces chopped white mushrooms
- 6 ounces baby bok choy, chopped
- 1/2 cup shelled edamame soybeans
- 1/2 cup julienned bamboo shoots
- 1/2 cup chopped kimchi
- 3 tablespoons fermented soybean paste (doenjang)
- 2 teaspoons chopped garlic
- 1 tablespoon soy sauce
- 2 quarts chicken broth or water
- 1/3 cup chopped scallions
- 4 ounce can tiny cooked shrimp
- cilantro
