This Dan Noodle Soup is a flavor blast in a bowl, solid (< 300 cal) and you’ll have it on the table in a little more than 10 minutes. The soup is thicker than the typical clear noodle soups, and the smooth shading is from the sesame glue (or tahini) and bean stew glue.
400 g dried rice stick noodles (see notes)
4 cups (32 oz/1 liter) vegetable or chicken stock (soup)
5 cups of water
3 large garlic cloves, minced
2 tsp minced ginger
2 tsp sugar
3 tbsp soy sauce
2 tsp cornflour/corn starch
2 Tbsp sesame glue or tahini
4 tbsp black vinegar (see notes)
2 tsp chili bean sauce (or substitute with another stew glue or sauce). Change in accordance with taste!
1/2 tsp sesame oil
Fixings (SEE NOTES)
2 medium carrots, stripped and cut corner to corner
4 bok choy
2 cups broccoli florets
1/2 cups bean sprouts
1 scallion/shallot, cleaved
Consolidate stock fixings in a huge pot and bring to a bubble.
In the interim, combine the Stock Sauce fixings in a little bowl and cut every one of the vegetables into scaled-down pieces.
Include the Stock Sauce and blend well to break down into the soup. Change flavoring as required.
At the point when the stock reaches boiling point, place rice stick noodles in the stock, at that point 1 moment later include the carrots and broccoli, at that point 1 moment later expel from the warmth and include the bok choy stems.
Partition the noodles and vegetables between bowls, top with the bok choy leaves and bean grows.
Spoon soup into amazes the vegetables and noodles, and enhancement with spring onions.
Discretionary: finish with bean stew oil and more bean stew glue – on the off chance that you can deal with the warmth!