Dan Dan Noodle Soup (Vegetarian)

This Chinese noodle soup is a flavour explosion in a bowl, is <300 cal per serving and only takes just over 10 minutes to make. It is spicy, salty and slightly sour with the fragrance of sesame, with a thicker soup than the usual clear noodle soup stocks and I love the creamy colour and texture which comes from the sesame paste (or tahini), corn starch and the starch from cooking the noodles in the stock. Substitute the vegetables with whatever you have on hand and use whatever noodles you want.

Ingredients

• 400 g dried rice stick noodles ((see notes))
• 5 cups 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 paste or tahini
• 4 tbsp black vinegar ((see notes))
• 2 tsp chilli bean sauce ((or substitute with another chilli paste or sauce). Adjust to taste!)
• 1 1/2 tsp sesame oil
• 2 medium carrots (, peeled and sliced diagonally)
• 4 bok choy
• 2 cups broccoli florets
• 1 1/2 cups bean sprouts
• 1 scallion / shallot (, chopped)
• 4 cups (32 oz/1 litre) vegetable or chicken stock (broth)

Instructions

1. 1

   Combine stock ingredients in a large pot and bring to boil.

2. 2

   Meanwhile, mix the Stock Sauce ingredients together in a small bowl and cut all the vegetables into bite size pieces.

3. 3

   Add the Stock Sauce and mix well to dissolve into the soup. Adjust seasoning as required.

4. 4

   When the stock comes to a boil, place rice stick noodles in the stock, then 1 minute later add the carrots and broccoli, then 1 minute later remove from heat and add the bok choy stems.

5. 5

   Divide the noodles and vegetables between bowls, top with the bok choy leaves and bean sprouts.

6. 6

   Ladle soup into bowls over the vegetables and noodles, and garnish with spring onions.

7. 7

   Optional: finish with chilli oil and more chilli paste - if you can handle the heat!