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.


Makes

4 Servings

Ingredients

4 cups Chicken Stock
2 tablespoons Sake (Rice Wine)
1 small piece Ginger *grated
1 to 2 cupfuls Vegetables
*Suggestion: Carrot, Black Fungus, Shimeji, Shiitake, Bamboo Shoot, Bok Choy, etc.
Salt & Pepper
200 to 300g Tofu *Medium or Soft type recommended, cut into small pieces
2 to 3 tablespoons Potato Starch *mixed with 3 to 4 tablespoons Water
2 Eggs *lightly whisked
1 Spring Onion *finely chopped

Seasonings
1 to 2 teaspoons Toban Djan (Chilli Bean Sauce) *OR Chilli Garlic Sauce
1 teaspoon Sesame Oil
2 to 3 tablespoons Soy Sauce
2 to 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

Method
  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.