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Low-Calorie Hot & Sour Noodle Soup
Low-Calorie Hot & Sour Noodle Soup

Before you jump to Low-Calorie Hot & Sour Noodle Soup recipe, you may want to read this short interesting healthy tips about Stamina Enhancing Treats.

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Whole grain snacks are an superb choice for a fast wholesome snack. Starting your day with a piece of whole grain toasted bread can give you that added boost you need to get going. When you need a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Make the shift from refined products just like white bread to the healthier whole grain alternatives.

You can find lots of healthy snack foods you can choose that never involve a lot of preparation or searching. Determining to live a healthy way of life can be as simple as you want it to be.

We hope you got insight from reading it, now let’s go back to low-calorie hot & sour noodle soup recipe. To make low-calorie hot & sour noodle soup you need 19 ingredients and 6 steps. Here is how you achieve that.

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