Hey everyone, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, low-calorie hot & sour noodle soup. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Low-Calorie Hot & Sour Noodle Soup is one of the most well liked of recent trending meals in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Low-Calorie Hot & Sour Noodle Soup is something which I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can cook low-calorie hot & sour noodle soup using 19 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Low-Calorie Hot & Sour Noodle Soup:
- Get 4 cups Chicken Stock
- Make ready 2 tablespoons Sake (Rice Wine)
- Prepare 1 small piece Ginger *grated
- Take 1-2 cupfuls Vegetables
- Prepare *Suggestion: Carrot, Black Fungus, Shimeji, Shiitake, Bamboo Shoot, Bok Choy, etc
- Take Salt & Pepper
- Make ready 200-300 g Tofu *Medium or Soft type recommended, cut into small pieces
- Prepare 2-3 tablespoons Potato Starch *mixed with 3 to 4 tablespoons Water
- Take 2 Eggs *lightly whisked
- Make ready 1 Spring Onion *finely chopped
- Make ready <Seasonings>
- Make ready 1-2 teaspoons Toban Djan (Chilli Bean Sauce) *OR Chilli Garlic Sauce
- Make ready 1 teaspoon Sesame Oil
- Make ready 2-3 tablespoons Soy Sauce
- Get 2-3 tablespoons Rice Vinegar
- Prepare <Noodles>
- Make ready 2 bags (2 x 200g) Itokonnyaku OR Shirataki (Konjac Noodles) *rinsed & drained
- Get 1 bag Bean Sprouts *washed
- Make ready *OR Other Noodles of your choice
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Instructions to make Low-Calorie Hot & Sour Noodle Soup:
- Prepare Vegetables. Wash well, especially softened Black Fungus, and cut all into thin slices or strips as it would be easy to eat with noodles.
- Heat Chicken Stock and Sake (Rice Wine) in a pot, add Ginger and Vegetables, and cook until soft. Add seasonings, and Salt (only if required) & Pepper to taste.
- Add Tofu, bring back to the boil, then add Potato Starch mixture, stirring gently, until desired thickness is achieved. You don’t need to add it all.
- Add lightly whisked Eggs slowly in a circular motion into the boiling soup, gently stirring. When the egg is cooked, remove from heat.
- Meanwhile, cook Noodles. Itokonnyaku OR Shirataki (Konjac Noodles) and Bean Sprouts can be cooked together in boiling water for 1 to 2 minutes, then drained. If you use other noodles, cook them accordingly.
- Place hot Noodles (and Bean Sprout) in a serving bowl, cover with the Hot & Sour Soup, add some chopped Spring Onion on top, and enjoy.
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