Fat-Burning Malatang
ID: 11ea4928...
This diet-friendly, healthy Malatang minimizes oil and swaps glass noodles for shirataki (konjac noodles) to dramatically reduce calories. It is a satisfying bowl that perfectly balances the savory flavor of chicken meatballs, the richness of soy milk, and the numbing heat of Sichuan peppercorns.
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🍳 Cooking Flow
Grate the garlic and ginger, stir-fry them in oil, then add the doubanjiang (spicy bean paste) and stir-fry further to release the aroma. → Add water, unsweetened soy milk, chicken bouillon powder, oyster sauce, soy sauce, and Sichuan peppercorns to create the soup base. → Mix the ground chicken with salt until sticky, shape into meatballs, and add them to the soup to cook. → Add the prepped shirataki, komatsuna stems, shimeji mushrooms (hiratake), dried wood ear mushrooms, bean sprouts, and komatsuna leaves in that order, then simmer. → Add the dried chili peppers, salt to taste, and chili oil to finish.
Cooking Steps
Brief Cooking Order
Grate the garlic and ginger, stir-fry them in oil, then add the doubanjiang (spicy bean paste) and stir-fry further to release the aroma. → Add water, unsweetened soy milk, chicken bouillon powder, oyster sauce, soy sauce, and Sichuan peppercorns to create the soup base. → Mix the ground chicken with salt until sticky, shape into meatballs, and add them to the soup to cook. → Add the prepped shirataki, komatsuna stems, shimeji mushrooms (hiratake), dried wood ear mushrooms, bean sprouts, and komatsuna leaves in that order, then simmer. → Add the dried chili peppers, salt to taste, and chili oil to finish.
Introduction
This diet-friendly, healthy Malatang minimizes oil and swaps glass noodles for shirataki (konjac noodles) to dramatically reduce calories. It is a satisfying bowl that perfectly balances the savory flavor of chicken meatballs, the richness of soy milk, and the numbing heat of Sichuan peppercorns.
Step 1
Peel the garlic (15g) and ginger (15g), then grate them.
Step 2
Place the grated garlic, ginger, and salad oil (2 teaspoons) in a pan and stir-fry over medium heat, being careful not to burn them, until fragrant.
Step 3
Add the doubanjiang (1.5 tablespoons) and stir-fry thoroughly so it blends well with the oil.
Step 4
Pour the water (700cc) and unsweetened soy milk (200cc) into the pan.
Step 5
Add the chicken bouillon powder (1.5 tablespoons), oyster sauce (2 teaspoons of the 1 tablespoon), soy sauce (2 teaspoons of the 1 tablespoon), and Sichuan peppercorns (1 teaspoon), then mix well to create the soup base.
Ingredients List
Important Notes
💡 Stir-frying the doubanjiang well in the oil first activates the capsaicin, which highlights the spiciness while creating a milder, more rounded flavor.
⚠️ The foam and scum that rise to the surface of the soup are natural umami components from the vegetables and meat; leaving them in while simmering results in a richer, deeper soup.
✨ Washing the shirataki thoroughly with warm or hot water is an effective way to remove the unique odor of the coagulant.
👥 If you are not fond of spicy food, try reducing the amount of doubanjiang and supplementing the richness with a small amount of miso paste.
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