How to Prepare Delicious LowCalorie Hot Sour Noodle Soup

Without fail cooking ultimate Low-Calorie Hot & Sour Noodle Soup easy, delicious, practical.

Good Evening every body, at this time you get present recipe Low-Calorie Hot & Sour Noodle Soup with 19 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 19 ingredients and 6 stages of easy cooking Low-Calorie Hot & Sour Noodle Soup.

Ingredients all Low-Calorie Hot & Sour Noodle Soup

1. Prepare 4 cups : Chicken Stock.

2. Needed 2 tablespoons : Sake (Rice Wine).

3. Needed 1 : small piece Ginger *grated.

4. Prepare 1-2 : cupfuls Vegetables.

5. Needed : *Suggestion: Carrot, Black Fungus, Shimeji, Shiitake, Bamboo Shoot, Bok Choy, etc.

6. Needed : Salt & Pepper.

7. Prepare 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. Needed 2 : Eggs *lightly whisked.

10. Needed 1 : Spring Onion *finely chopped.

11. Prepare : <Seasonings>.

12. Prepare 1-2 teaspoons : Toban Djan (Chilli Bean Sauce) *OR Chilli Garlic Sauce.

13. Needed 1 teaspoon : Sesame Oil.

14. Prepare 2-3 tablespoons : Soy Sauce.

15. Needed 2-3 tablespoons : Rice Vinegar.

16. Prepare : <Noodles>.

17. Needed 2 bags : (2 x 200g) Itokonnyaku OR Shirataki (Konjac Noodles) *rinsed & drained.

18. Prepare 1 bag : Bean Sprouts *washed.

19. Prepare : *OR Other Noodles of your choice.

If all ingredients Low-Calorie Hot & Sour Noodle Soup it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking 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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