Tsuyu Konjac Bowl


Last summer, I did a dreadful thing. Never say never. Since I had said that I would never do it, it was inevitable that it happened. I went on a diet. It sounds awful, doesn't it? My goal was and remains to lose 40 pounds. I lost nearly 20 pounds in about two months and gained 5 back. The diet was paused, but I've maintained the loss of 15 pounds. Since I don't exercise, my diet plan was all about causing a calorie deficit and I couldn't have done it without the stinking konjac noodles.

They stink. I tried different brands and differently processed konjac noodles, and they all smelled very fishy. Just so that we are on the same page, konjac is a root vegetable that naturally emits a fishy odor. Fortunately, a good wash under cold running water and lemon juice easily removes the fishy stench thus making it a great diet food with only 10 calories per serving.

While I tried several recipes using konjac noodles, the Tsuyu Konjac Bowl shared here hit the mark in taste and texture. This recipe used noodles made with konjac powder, seaweed powder, and calcium hydroxide. The seaweed powder in the noodles includes brown algae, which is reflected in the dark color noodles rather than white konjac noodles.  With additional ingredients such as seaweed salad and sauce, the total calculated calorie for the recipe is about 100 calories. 

INGREDIENTS
four ounces of konjac noodles
one-third cup of Japanese seaweed salad
one lemon, juiced
six perilla leaves, thinly sliced
two tablespoons of soba tsuyu
one teaspoon of grated yellow onion

There are many tsuyu noodle soup base options when you go to Japanese or Korean grocery stores. I keep two different types in the kitchen, one that requires and one that doesn't require to be diluted with water. For this recipe, I used soba tsuyu that doesn't require to be diluted with water. In a small bowl, add soba tsuyu and grated yellow onion. Mix and set it aside. 

Place konjac noodles in a colander and place them under cold running water. Once the fishy odor reduces, soak in cold water and lemon juice. Let it sit for a minute. Place the noodles back in the colander and place it under cold running water for a minute or two until the odor is gone. Let it drain.

In a serving bowl, arrange konjac noodles, perilla leaves, and Japanese seaweed salad. I purchased seaweed salad from H Mart, which is found at most Korean grocery stores that sell banchan and in Japanese grocery stores. Pour the sauce, mix and enjoy. 

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