Low-Calorie Hot & Sour Noodle Soup

Name: Low-Calorie Hot & Sour Noodle Soup
Yield: 4 servings
Cuisine: British
Ingredients: 4 cups Chicken Stock; 2 tablespoons Sake (Rice Wine); 1 small piece Ginger *grated; 1-2 cupfuls Vegetables; *Suggestion: Carrot, Black Fungus, Shimeji, Shiitake, Bamboo Shoot, Bok Choy, etc; Salt & Pepper; 200-300 g Tofu *Medium or Soft type recommended, cut into small pieces; 2-3 tablespoons Potato Starch *mixed with 3 to 4 tablespoons Water; 2 Eggs *lightly whisked; 1 Spring Onion *finely chopped; <Seasonings>; 1-2 teaspoons Toban Djan (Chilli Bean Sauce) *OR Chilli Garlic Sauce; 1 teaspoon Sesame Oil; 2-3 tablespoons Soy Sauce; 2-3 tablespoons Rice Vinegar; <Noodles>; 2 bags (2 x 200g) Itokonnyaku OR Shirataki (Konjac Noodles) *rinsed & drained; 1 bag Bean Sprouts *washed; *OR Other Noodles of your choice

Hiroko Liston @hirokoliston

Melbourne, Australia

This ‘Hot & Sour Soup’ is low in calories, though it is packed with good nutrients. With Noodles, it can be a very filling & healthy meal. If you are trying to lose weight, I recommend Konjac Noodles. They are called ‘Shirataki’ OR ‘Itokonnyaku’ in Japanese, but they are widely available these days as Konjac Noodles or Low-Calorie Noodles. They are made from a type of potato called ‘Konnyaku (Konjac)’ and extremely low in calories, have no nutrients, but a good source of dietary fibre.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

4 cupsChicken Stock
2 tablespoonsSake (Rice Wine)
1small piece Ginger *grated
1-2cupfuls Vegetables
*Suggestion: Carrot, Black Fungus, Shimeji, Shiitake, Bamboo Shoot, Bok Choy, etc
Salt & Pepper
200-300 gTofu *Medium or Soft type recommended, cut into small pieces
2-3 tablespoonsPotato Starch *mixed with 3 to 4 tablespoons Water
2Eggs *lightly whisked
1Spring Onion *finely chopped
1-2 teaspoonsToban Djan (Chilli Bean Sauce) *OR Chilli Garlic Sauce
1 teaspoonSesame Oil
2-3 tablespoonsSoy Sauce
2-3 tablespoonsRice Vinegar
<Noodles>
2 bags(2 x 200g) Itokonnyaku OR Shirataki (Konjac Noodles) *rinsed & drained
1 bagBean Sprouts *washed
*OR Other Noodles of your choice

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Steps

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.