Low Fat Luosifen (River Snail Noodle Soup)

Delight in the bold and aromatic flavors of **Low Fat Luosifen (River Snail Noodle Soup)**, a lighter take on the iconic street food from China’s Guangxi province. This healthier version features tender rice noodles soaked in a low-sodium chicken broth, infused with the earthy depth of river snails and the tangy kick of pickled bamboo shoots. The addition of fermented tofu, toasted Sichuan peppercorns, and black vinegar creates a layered umami-rich broth that’s both complex and comforting. Packed with fresh veggies like crisp Bak Choy and finished with fragrant cilantro and green onions, this recipe provides all the signature sour, spicy, and savory notes of traditional luosifen while being mindful of fat content. Perfect for adventurous eaters or those looking for a flavorful, nutrient-packed dinner, this noodle soup is sure to tantalize your taste buds while keeping it light.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 200 grams Rice noodles
• 100 grams Canned river snails
• 1000 ml Low-sodium chicken broth
• 4 cloves Garlic
• 20 grams Ginger
• 50 grams Pickled bamboo shoots
• 30 grams Fermented tofu
• 100 grams Bak Choy
• 5 pieces Dried chili peppers
• 2 pieces Star anise
• 1 teaspoon Salt
• 2 tablespoons Soy sauce
• 2 tablespoons Black vinegar
• 20 grams Fresh cilantro
• 2 stalks Green onions
• 1 teaspoon Sichuan peppercorns

Directions

Step 1

Soak the rice noodles in warm water for 20 minutes until soft. Drain and set aside.

Step 2

Finely mince the garlic and ginger. Chop the Bak Choy into bite-sized pieces.

Step 3

In a pot, bring the chicken broth to a boil. Add star anise, minced garlic, and ginger.

Step 4

Reduce the heat to a simmer and add the canned river snails including the liquid.

Step 5

Stir in fermented tofu, pickled bamboo shoots, and soy sauce. Simmer for 20 minutes.

Step 6

In a small pan, toast the Sichuan peppercorns and dried chili peppers on medium heat until aromatic.

Step 7

Add the toasted spices to the broth, along with the salt and black vinegar. Simmer for an additional 5 minutes.

Step 8

Add the prepared rice noodles into the simmering soup. Cook until the noodles are tender, about 5 minutes.

Step 9

In the last 2 minutes of cooking, add the chopped Bak Choy to the soup.

Step 10

Serve hot, garnished with chopped green onions and fresh cilantro.

Nutrition Facts

Serving size	(1666.0g)

Amount per serving	% Daily Value*
Calories	576.5

Total Fat 9.4g	0%
Saturated Fat 1.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 50mg	0%
Sodium 5401.8mg	0%
Total Carbohydrate 87.3g	0%
Dietary Fiber 11.3g	0%
Total Sugars 8.1g
Protein 41.5g	0%

Vitamin D 0IU	0%
Calcium 435.3mg	0%
Iron 12.5mg	0%
Potassium 1539.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 14.1%

Protein: 27.7%

Carbs: 58.2%