Low-Carb Mala Soup
Order at the restaurant. Take only one strand each of glass noodles and sweet potato noodles. Eat only the toppings.
Ingredients
Main ingredients
- White wood ear mushroom (blanched) 100 g
- Korean glass noodles 15 g
- Wide glass noodles (Chinese glass noodles) 15 g
- Wood ear mushroom 1 serving (cooked, 1/2 cup)
- Dried tofu skin (Fu zhu) 30 g
- Lamb 1 serving
- Frozen octopus balls 15 g
- Firm tofu 5 g
- Fried tofu 15 g
- Bamboo shoots (blanched) 40 g
- Lotus root (raw) 30 g
- Bean sprouts (raw) 50 g
- Enoki mushrooms (raw) 30 g
- Oyster mushrooms (raw) 1 serving (10 pieces)
- Cilantro (raw) 30 g
- Baby bok choy (raw) 50 g
- Mini napa cabbage 2 piece
Seasonings/Sauce
- Mala soup base 70 g
Nutrition summary
Carbohydrates
73.68 g
33%
Protein
56.24 g
26%
Fat
40.15 g
41%
Cooking steps
-
1
Slice vegetables, tofu, and mushrooms into bite-sized pieces.
-
2
Heat cooking oil in a pan and sauté garlic and green onions to bring out the aroma.
-
3
Add beef and shrimp, and cook until done.
-
4
Add mala sauce and water, then bring to a boil.
-
5
Add the vegetables, tofu, and mushrooms, and continue boiling.
-
6
Taste and add salt to your preference.
