Shirataki Noodles

Ingredients

1.2 liter		bone/chicken broth (substitute for water)
1 can		spicy Korean tuna (or substitute with your choice of protein and 1 tablespoon of gochujang)
75 g		kimchi (or other vegetables of your choice such as cabbage, carrots, mushrooms, kabocha, etc.)
2 tbsp	30 ml	soy sauce or tamari
1 tbsp	15 ml	toasted sesame oil
1 serving		shirataki noodles
to taste		garnish (optional): sliced green onions and roasted sesame seeds

To a rice cooker, add your broth, canned tuna, and kimchi. Turn on Slow Cook setting for 15 minutes.
Add in the soy sauce, sesame oil, and shirataki noodles (make sure to follow the package instructions and rinse the noodles first) and close rice cooker lid.
Turn on Slow Cook setting again and cook for about 5-6 minutes. Serve in a bowl and garnish with sliced green onions and roasted sesame seeds.