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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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 4
Calories: 288 kcal
Course: Main Course , Soup
Cuisine: Asian , Chinese

Ingredients

  • 400 g dried rice stick noodles (see notes)
Stock
  • 4 cups (32 oz/1 litre) vegetable or chicken stock (broth)
  • 5 cups water
  • 3 large garlic cloves , minced
  • 2 tsp minced ginger
  • 2 tsp sugar
Stock Sauce
  • 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
Toppings (see notes)
  • 2 medium carrots , peeled and sliced diagonally
  • 4 bok choy
  • 2 cups broccoli florets
Garnish
  • 1 1/2 cups bean sprouts
  • 1 scallion / shallot , chopped

Instructions

    Cup of Yum
  1. Combine stock ingredients in a large pot and bring to boil.
  2. Meanwhile, mix the Stock Sauce ingredients together in a small bowl and cut all the vegetables into bite size pieces.
  3. Add the Stock Sauce and mix well to dissolve into the soup. Adjust seasoning as required.
  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. Divide the noodles and vegetables between bowls, top with the bok choy leaves and bean sprouts.
  6. Ladle soup into bowls over the vegetables and noodles, and garnish with spring onions.
  7. Optional: finish with chilli oil and more chilli paste - if you can handle the heat!

Notes

  • You can really use whatever noodles you want, fresh or dried, rice, flour or egg noodles, just cook according to the packet instructions and remember to reduce the cooking time by a minute or two because noodles cook so quickly and they will continue to cook in the bowl.
  • If you don't have black vinegar, you can substitute for another dark vinegar, such as cider, but not balsamic. As a last resort, use 2 tsp white vinegar.
  • You can use whatever vegetables you want to, and pile them on! Other suggestions include: chinese broccoli, pak choy, red bell pepper, or even zucchini and spinach. I literally use whatever vegetables I have on hand for this recipe, that's what I love about it!
  • This soup keeps really well for 2 days, just separate the soup from the noodles and vegetables.
  • Nutrition per serving.

Nutrition Information

Serving 599g Calories 288cal (14%) Carbohydrates 42.4g (14%) Protein 13.5g (27%) Fat 8g (12%) Saturated Fat 1.3g (7%) Sodium 1554mg (65%) Potassium 852mg (24%) Fiber 4.7g (19%) Sugar 6.2g (12%) Vitamin A 8550IU (171%) Vitamin C 138.6mg (154%) Calcium 170mg (17%) Iron 3.2mg (18%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 288

% Daily Value*

Serving 599g
Calories 288cal 14%
Carbohydrates 42.4g 14%
Protein 13.5g 27%
Fat 8g 12%
Saturated Fat 1.3g 7%
Sodium 1554mg 65%
Potassium 852mg 18%
Fiber 4.7g 19%
Sugar 6.2g 12%
Vitamin A 8550IU 171%
Vitamin C 138.6mg 154%
Calcium 170mg 17%
Iron 3.2mg 18%

* Percent Daily Values are based on a 2,000 calorie diet.