Konjac and Seaweed soup
Konjac noodles are made from a root vegetable and are very low calorie. This is a perfect starter for all phases of D2D but especially for Phase I. If you are on Phase II or above, add Sake Lees, or Miso to the soup. With Sake Lees, a small amount (1 tsp per big pot) is enough to give great umami flavour to the soup. Miso can be stirred in after you have finished boiling the other ingredients if you want to keep some of the live microbes (if not add it to the soup as it is cooking).
Ingredients
- 1 pack Konjac noodles
- 1 tsp dried wakame (or other) seaweed
- 1/2 tsp fresh herbs
- 1/4 tsp salt
- 250 mls of hot water
- 1/4 tsp Sake Lees/Miso (optional for Phase II +)
Method
- Bring hot water to a simmer (add Sake Lees/Miso) and add the dried seaweed
- Once the seaweed has expanded, add the drained Konjac noodles
- Add the salt and herbs
- Enjoy straight away (or if you've added Sake Lees or Miso you can leave to cook on a low just simmering heat for 1-2 hours).