Low-Calorie Tofu Noodle Mala Tang (Guilt-Free Home Cooking)
Introducing a ‘Home-Style Tofu Noodle Mala Tang’ with Significantly Reduced Calories (Secret Recipe Revealed!)
Craving the spicy and numbing delight of Mala Tang but worried about the calories? We’ve got you covered! This recipe drastically cuts down on calories while preserving that authentic Mala Tang flavor. Enjoy a delicious, guilt-free bowl right at home with these easy-to-follow steps.
Ingredients- 6 fresh oysters
- 6 shrimp
- 1 handful lotus root
- 2 bok choy stalks
- 4 fish cakes (oden)
- 1 Tbsp minced garlic
- 1 handful chopped green onions
- 1 handful shiitake mushrooms
- 2 handfuls tofu noodles
- 10 perilla leaves (kkaennip)
- 1/2 Tbsp mala tang sauce
- 1 handful dried shiitake mushrooms
- 2 Tbsp cooking oil
Cooking Instructions
Step 1
Heat 2 tablespoons of cooking oil in a large pot over medium-high heat. Add 1 tablespoon of minced garlic and 1 handful of chopped green onions. Sauté for about 2 minutes until fragrant, creating a flavorful green onion oil. Be careful not to burn the garlic.
Step 2
Strain the water used to rehydrate the dried shiitake mushrooms, reserving the flavorful liquid. Add this mushroom broth to the pot. You can also add the rehydrated shiitake mushrooms themselves for extra texture and flavor.
Step 3
Now, stir in 1/2 tablespoon of your preferred store-bought mala tang sauce. It’s best to start with a smaller amount and adjust to your taste for spice and numbing sensation.
Step 4
Instead of using beef bone broth, utilize any delicious broth you have on hand, such as anchovy-kelp broth or leftover fish cake soup broth from the previous day. Adding this will enhance the depth and richness of the soup.
Step 5
Once the broth begins to simmer, add the seafood (oysters and shrimp) along with the lotus root slices and shiitake mushrooms. Seafood cooks quickly, so adding it towards the end prevents it from becoming tough.
Step 6
As the broth returns to a boil, add the tofu noodles. Tofu noodles cook very fast, so avoid overcooking them to maintain a pleasant chewy texture.
Step 7
Finally, arrange the fresh bok choy and fragrant perilla leaves on top. Lightly cook the bok choy to keep it crisp, and the perilla leaves will add a wonderful aroma. Serve immediately and enjoy your delicious, homemade Mala Tang!
