Jack Skellington Cabbage & Shirataki Soup
- 3 Cups Water
- 3 Vegetable Bullion
- 1/2 Small Red/Purple Cabbage, outer leaves removed, chopped
- 1/2 Large Red Onion, julienned
- Shirataki Noodles
- Seaweed/Nori Sheet
In a large pot on high, bring the water & bullion to a boil. Add the cabbage & keep on high until it comes back to a boil. Cover & turn down to a simmer. Cook until the cabbage is just tender, about 5 minutes.
Add in the onions & cover again, simmering until the onions are soft, about 10-15 minutes.
Drain the shirataki noodles & rinse them under cold water. Spoon some of the soup into a serving bowl. Place a small mound of the noodles on top, then gently spread them out a bit to flatten the top of the mound, adding noodles if needed to cover any gaps.
Cut eyes, nose, & mouth shapes from the seaweed/nori & place them on top of the noodles (tweezers can help with the placement of the tiny pieces).
Now it’s ready to serve! Let the person who is eating it fold the noodles into the soup & watch the noodles gradually change color! It looks like Ooogie Boogie’s insides! (Haha, blek! But it’s tasty ;). )
Great served with buttered toasty bread. If you have black sesame, poppy, or chia seeds, sprinkle some onto the bread for effect.