Low-Calorie Hot & Sour Noodle Soup

Source : 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 Heat Chi...

PreTime

more Minutes

CookTime

a few Minutes

Yield

Some Servings

Sent by Hiroko Liston

at : December 29, 2025

Step:

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

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