Konjac Shirataki Slow Cooked Chicken Noodle Soup

I love my slow cooker very much.  It is one of my most utilized kitchen gadgets.  Being a working mom, a lot of times I need to cook something that is effortless.  Slow cooker makes things easier and less messy in the kitchen.  I just need to dump in everything in the pot and leave them either overnight or before I go to work. 


  • 1 pack of Ketomee Noodle – rinsed under cold water for 1 minute
  • 1/2 chicken – if you can find old or kampong chicken, it will taste better
  • 4 dried shitake mushrooms – soaked in hot water for 30 minutes.
  • ½ cup kei chi or goji berries
  • 1 tablespoon light soy sauce
  • 1 teaspoon dark soy sauce
  • Salt
  • Dash of white pepper



  • Toss everything, except the noodle, into the slow cooker.
  • Set the power to medium. Leave it for 6-8 hours.
  • After 8 hours, you should have a very rich and flavourful chicken broth. 
  • The chicken meat will fall off the bones. Take out the bones – discard.
  • Taste and adjust the seasonings
  • Arrange the Ketomee Konjac Noodle in a bowl
  • Pour the hot chicken broth, chicken meat, mushrooms and goji berry into the bowl
  • Ready to serve


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