Have all ingredients ready to place on top of the noodles while they are steaming hot. Start by soft boiling an egg. Cook it for 4 minutes and then slice in half.
Meanwhile slice the negi, komatsuna, moyashi and enoki. Place the komatsuna in boiling water for a few seconds until bright green.
Quickly fry the chashu slices in oil for extra crispiness.
Prepare the Shirataki
Drain the shirataki noodles in a colander to remove the liquid they come packaged in. Rinse thoroughly under running water. If the noodles are rather long, cut into shorter pieces with scissors.
Boil some water and cook the shirataki for 1-2 mins to remove any lingering fragrance. Drain and rinse again.
Heat a clean dry frying pan and throw in the shirataki. The noodles contain large amounts of water, so this will help dry them out to remove some of their gelatinous texture. Cook for about a minute until they start to make a whistling sound. Remove from heat.
Prepare the Broth
Put the water in a saucepan and bring to the boil. Once boiled, take off the heat and add the weipar, stirring until dissolved.
Put the shirataki noodles in a serving bowl, fill with weipar broth and arrange the various toppings on top. The broth will cook the added ingredients.
Eat quickly while it's still steaming hot and be sure to slurp loudly!
Nutrition Information (approx): This serving has 5g net carbs. Calories: 306kcal, Net carbs: 5g, Carbs: 8g, Fibre: 3g, Fat: 19g, Protein: 18g, Sugar: 2g
Adapted from Reddit