Found at Emart in Calgary, a new gluten-free product for me. I bought the Spicy Miso flavour and the Tonkatsu flavour. They taste delicious. Each package has two servings.

Instructions are very easy. It is a must to rinse the konnyaku/tofu noodles well before cooking. If you are new to konnyaku, just a heads up that you will get hit with a strong smell when you first open the noodle package, but don't worry the noodles are not off. Just drain into a strainer and rinse well with cold running water till the smell is gone. Then you pop them into boiling water and boil for a minute then drain and put into your soup. For the soup you just put the soup packet sauce into your serving bowl and add 300 ml of boiling water and mix. Add your noodles and whatever type of extras you like such as green onions, corn, boiled egg, pork, green vegetables and nori. Should note that pre-flavoured shirataki noodles do not need to be rinsed. Just the plain stored in water ones should be rinsed.

The konnyaku/tofu noodles keep their shape and have a nice bite to them. They do not have the texture of regular gluten noodles, and it may take time to get used to the chewy, rubbery texture of the noodles. Some of you may be asking what is konnyaku? Konnyaku is made from the konjac potato (Araceae). When in noodle form it is usually called Shirataki. Konnyaku also comes in a block form and is eaten on its own or in soups and stews in Japan. It is a popular food in Asian countries. In western grocery stores you usually find it by the tofu. As with all things, it should be eaten in moderation. For a fantastic explanation on what konnyaku is, check out this website www.lingualift.com/blog/what-is-konnyaku.

The spicy miso flavour is definitely spicy. My mouth is still burning slightly. I enjoyed the flavour. The miso taste is very mild. I tried them with no additions at first and then added some rapini and corn. Nice contrast with the spice of the broth and the sweetness of the corn.

The tonkatsu flavour is my favourite! It is delicious! Has a mild pork flavour. For me, the noodles match this soup base well. It reminds me of tonkatsu soup flavour I ate prior to my celiac diagnosis. I added a poached egg, green onions and kinpira (carrot and burdock stir-fried with gluten-free soya sauce, mirin, sugar and sesame oil). The extra additions definitely went well with the broth. I will buy this one again.

For more information on House Foods and the other flavours and products they make check out their website.

Have you tried this soup yet? What did you think? Do you like shirataki noodles? What are your favourite flavour combinations?

Note: These are my personal experiences and opinions. Always seek out a medical opinion for medical concerns.