Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, low-calorie hot & sour noodle soup. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
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Low-Calorie Hot & Sour Noodle Soup is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Low-Calorie Hot & Sour Noodle Soup is something that I’ve loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we must prepare a few ingredients. You can have 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:
- Take 4 cups Chicken Stock
- Take 2 tablespoons Sake (Rice Wine)
- Take 1 small piece Ginger *grated
- Prepare 1-2 cupfuls Vegetables
- Prepare *Suggestion: Carrot, Black Fungus, Shimeji, Shiitake, Bamboo Shoot, Bok Choy, etc
- Make ready Salt & Pepper
- Get 200-300 g Tofu *Medium or Soft type recommended, cut into small pieces
- Make ready 2-3 tablespoons Potato Starch *mixed with 3 to 4 tablespoons Water
- Make ready 2 Eggs *lightly whisked
- Prepare 1 Spring Onion *finely chopped
- Get <Seasonings>
- Take 1-2 teaspoons Toban Djan (Chilli Bean Sauce) *OR Chilli Garlic Sauce
- Prepare 1 teaspoon Sesame Oil
- Prepare 2-3 tablespoons Soy Sauce
- Prepare 2-3 tablespoons Rice Vinegar
- Get <Noodles>
- Get 2 bags (2 x 200g) Itokonnyaku OR Shirataki (Konjac Noodles) *rinsed & drained
- Prepare 1 bag Bean Sprouts *washed
- Take *OR Other Noodles of your choice
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Steps 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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