Light Konjac Noodles with Soy Milk Soup
Light Konjac Noodles with Soy Milk Soup
Diet-Friendly Konjac Noodle Soup with Chicken Breast
Here’s a refreshing and simple diet meal perfect for hot days, made with convenient store-bought ingredients! We’ve minimized time spent by the stove by using canned chicken breast and pre-made soy milk for noodle soup. Instead of traditional flour noodles, we’re using konjac noodles for a lighter, yet satisfying, diet-friendly dish. Enjoy this quick and healthy chicken breast konjac noodle soup!
Ingredients- Konjac noodles 100g
- 1/2 cucumber
- 2 cups pre-made soy milk soup base
- 1 can chicken breast
Cooking Instructions
Step 1
First, pour 2 cups of water into a pot and bring it to a rolling boil over high heat. Once the water is boiling vigorously, add a splash of vinegar. Blanching the konjac noodles in vinegar water helps to eliminate their characteristic odor.
Step 2
When the water is boiling again, add 100g of konjac noodles to the pot.
Step 3
Gently stir the konjac noodles to prevent them from clumping. Once the water re-boils, immediately drain the noodles using a colander. Rinse them thoroughly under cold running water and drain as much water as possible. This step ensures a firm and chewy texture.
Step 4
Wash the cucumber and use a peeler to lightly remove only the bumpy parts of the skin. Then, julienne the cucumber into thin strips. Arrange the prepared cucumber in a serving bowl.
Step 5
Add the drained konjac noodles on top of the cucumber in the bowl. Gently loosen the noodles if they are clumped together for better presentation.
Step 6
Open the can of chicken breast, drain the liquid, and place the chicken breast pieces neatly on top of the noodles. Moist chicken breast complements the soup beautifully.
Step 7
Finally, pour 2 cups of chilled soy milk soup base over the chicken breast and konjac noodles. This refreshing soup will help you beat the heat. Enjoy your delicious and healthy meal!
