Guide to Make Low-Calorie Hot & Sour Noodle Soup in 31 Minutes for Beginners

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, low-calorie hot & sour noodle soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

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Low-Calorie Hot & Sour Noodle Soup is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re nice and they look wonderful. Low-Calorie Hot & Sour Noodle Soup is something that I’ve loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can have low-calorie hot & sour noodle soup using 19 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Low-Calorie Hot & Sour Noodle Soup:

1. Make ready 4 cups Chicken Stock
2. Prepare 2 tablespoons Sake (Rice Wine)
3. Prepare 1 small piece Ginger *grated
4. Make ready 1-2 cupfuls Vegetables
5. Make ready *Suggestion: Carrot, Black Fungus, Shimeji, Shiitake, Bamboo Shoot, Bok Choy, etc
6. Take Salt & Pepper
7. Get 200-300 g Tofu *Medium or Soft type recommended, cut into small pieces
8. Prepare 2-3 tablespoons Potato Starch *mixed with 3 to 4 tablespoons Water
9. Get 2 Eggs *lightly whisked
10. Make ready 1 Spring Onion *finely chopped
11. Prepare <Seasonings>
12. Take 1-2 teaspoons Toban Djan (Chilli Bean Sauce) *OR Chilli Garlic Sauce
13. Get 1 teaspoon Sesame Oil
14. Prepare 2-3 tablespoons Soy Sauce
15. Get 2-3 tablespoons Rice Vinegar
16. Get <Noodles>
17. Prepare 2 bags (2 x 200g) Itokonnyaku OR Shirataki (Konjac Noodles) *rinsed & drained
18. Make ready 1 bag Bean Sprouts *washed
19. Make ready *OR Other Noodles of your choice

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Steps to make Low-Calorie Hot & Sour Noodle Soup:

1. 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.
2. 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.
3. 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.
4. Add lightly whisked Eggs slowly in a circular motion into the boiling soup, gently stirring. When the egg is cooked, remove from heat.
5. 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.
6. 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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