Chilli Konjac Noodle Soup Recipe Ingredients

Chilli Konjac Noodle Soup Recipe

Servings and Timing

• Serves: 2

• Prep time: 10 minutes

• Cook time: 10 minutes

Ingredients

Main Ingredients

• 2 tablespoons cooking oil

• 4 to 5 slices fresh ginger

• 2 scallions cut into 2-inch pieces

• 2 heads of pak choi separated into leaves

• 8 to 10 thin beef slices

• 8 to 10 beef meatballs

• 380g konjac noodles or shirataki noodles

Soup Stock

• 500ml water

• 2 tablespoons oyster sauce

• 1 tablespoon chilli bean paste

Garnish

• 8 to 10 sliced scallions

• 1 tablespoon chilli oil or more to taste

Instructions

1. Heat 2 tablespoons of oil in a frying pan or shallow pot over medium heat.

2. Add the ginger slices and scallions. Stir-fry for about 2 minutes, until fragrant.

3. Add the pak choi leaves and stir-fry for another 3 minutes until slightly softened.

4. In a jug or bowl, mix the oyster sauce and chilli bean paste until smooth.

5. Pour in 500ml of water and stir well until the sauces are fully dissolved.

6. Add the prepared stock mixture to the pan and stir to combine with the vegetables.

7. Once the soup begins to boil, add the beef meatballs and beef slices.

8. Add the konjac noodles to the soup. If using knotted konjac noodles, rinse thoroughly under cold water and loosen the knots before adding.

9. Bring the soup back to a boil for 2 minutes, then reduce the heat and simmer for another 2 minutes.

10. Taste and adjust seasoning if needed.

11. Serve hot in soup bowls and garnish with sliced scallions and chilli oil.

Cooking Tips and Variations

• For extra spice, add more chilli bean paste or a pinch of dried chilli flakes.

• You can swap beef for chicken, pork, or tofu for a different protein option.

• If you prefer a richer broth, replace half of the water with beef stock.

• Konjac noodles have a natural smell when first opened. Rinsing them well helps remove this completely.