Konjac Vermicelli Soup

Konjac Vermicelli Soup

by visa4680

4.7 (1)
Favorite
3

Difficulty

Normal

Time

15m

Serving

3

In order to lose weight, I bought a bunch of konjac fans. Konjac fans need to be delicious. Think of the spicy noodles in the hometown of snacks. When you start to do it, the taste is okay.

Ingredients

Konjac Vermicelli Soup

1. vegetables. Wash and drain bean sprouts and lettuce leaves

Konjac Vermicelli Soup recipe

2. Side dishes. Minced shallots, coriander, garlic

Konjac Vermicelli Soup recipe

3. soak. The konjac vermicelli was washed with water several times to remove the alkaline water.

Konjac Vermicelli Soup recipe

4. kelp. The seaweed is soaked, there is no seaweed, and the wakame used has a little taste.

Konjac Vermicelli Soup recipe

5. Boil water. Bring water to a boil, add tofu, tofu skin, and kelp.

Konjac Vermicelli Soup recipe

6. Add the hot pot base, then add the tomatoes

Konjac Vermicelli Soup recipe

7. Pour in sesame sauce, chicken essence, light soy sauce, salt, then add bean sprouts and lettuce leaves to boil and serve. Sprinkle chopped green onion, coriander, and minced garlic in a bowl.

Konjac Vermicelli Soup recipe

Tips:

1. The hot pot base is spicy, the whole soup will be more flavorful, don't put too much, just a small piece;
2. The sesame paste is the essence, it has the mellow aroma of sesame, and it also has the effect of thickening;
3. The side dishes can be matched according to personal taste. The classic collocation is recommended: tofu skin, kelp, bean sprouts, lettuce.

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