Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, low-calorie hot & sour noodle soup. One of my favorites. For mine, I am going to make it a little bit unique. 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’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They are nice and they look fantastic. Low-Calorie Hot & Sour Noodle Soup is something which I have loved my whole life.
To begin with this 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 cook it.
The ingredients needed to make Low-Calorie Hot & Sour Noodle Soup:
- Make ready 4 cups Chicken Stock
- Make ready 2 tablespoons Sake (Rice Wine)
- Take 1 small piece Ginger *grated
- Take 1-2 cupfuls Vegetables
- Take *Suggestion: Carrot, Black Fungus, Shimeji, Shiitake, Bamboo Shoot, Bok Choy, etc
- Prepare Salt & Pepper
- Prepare 200-300 g Tofu *Medium or Soft type recommended, cut into small pieces
- Take 2-3 tablespoons Potato Starch *mixed with 3 to 4 tablespoons Water
- Get 2 Eggs *lightly whisked
- Make ready 1 Spring Onion *finely chopped
- Get <Seasonings>
- Take 1-2 teaspoons Toban Djan (Chilli Bean Sauce) *OR Chilli Garlic Sauce
- Get 1 teaspoon Sesame Oil
- Get 2-3 tablespoons Soy Sauce
- Make ready 2-3 tablespoons Rice Vinegar
- Take <Noodles>
- Prepare 2 bags (2 x 200g) Itokonnyaku OR Shirataki (Konjac Noodles) *rinsed & drained
- Prepare 1 bag Bean Sprouts *washed
- Prepare *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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