Nut-Free Luosifen (River Snail Noodle Soup)

Experience the bold, iconic flavors of nut-free Luosifen (River Snail Noodle Soup), a comfort food staple hailing from the Guangxi region of China, now tailored to be allergen-friendly. This aromatic dish combines chewy rice noodles with a rich canned river snail soup base, enhanced by the tangy zest of pickled mustard greens and the earthy depth of fermented tofu. Sautéed bamboo shoots, ginger, and garlic infuse layers of umami, while garnishes like blanched bean sprouts, thinly sliced green onions, and crispy tofu skin add vibrant textures. Finished with a drizzle of fiery chili oil, this harmonious, nut-free rendition of an authentic Chinese street food favorite is perfect for adventurous eaters seeking bold, satisfying flavors in just under an hour.

Nutriscore Rating: 66/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams Rice noodles
• 1 can (400 grams) Canned river snail soup base
• 200 grams Bamboo shoots
• 50 grams Fermented tofu
• 100 grams Pickled mustard greens
• 100 grams Dry tofu skin
• 4 cloves Garlic
• 30 grams Ginger
• 50 ml Chili oil
• 50 ml Soy sauce
• 30 ml Vinegar
• 100 grams Bean sprouts
• 3 stalks Green onions
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper

Directions

Step 1

Prepare all the ingredients: rinse the bamboo shoots and cut them into thin slices, mince the garlic, and thinly slice the ginger and green onions.

Step 2

In a large pot, bring 2 liters of water to a boil. Add the rice noodles and cook according to package instructions until tender. Drain and set aside.

Step 3

In another pot, empty the canned river snail soup base and bring it to a simmer over medium heat.

Step 4

While the soup base is heating, sauté garlic and ginger in a pan with a tablespoon of oil over medium heat until fragrant, about 2 minutes.

Step 5

Add the bamboo shoots, fermented tofu, pickled mustard greens, and sauté for another 3-5 minutes until well-mixed and fragrant.

Step 6

Carefully add the sautéed mixture to the simmering soup base. Stir in the soy sauce, vinegar, salt, and black pepper.

Step 7

Allow the soup to simmer for an additional 10 minutes to blend the flavors.

Step 8

While the soup is simmering, briefly blanch the bean sprouts in boiling water for about 1 minute, then drain and set aside.

Step 9

Divide the cooked rice noodles into individual bowls. Ladle the hot soup over the noodles, ensuring each bowl gets a portion of the solids from the soup.

Step 10

Top each serving with tofu skin, bean sprouts, sliced green onions, and a drizzle of chili oil to taste.

Step 11

Serve immediately and enjoy the nut-free Luosifen while hot.

Nutrition Facts

Serving size	(1679.8g)

Amount per serving	% Daily Value*
Calories	1908.6

Total Fat 93.6g	0%
Saturated Fat 14.6g	0%
Polyunsaturated Fat 2.1g
Cholesterol 4mg	0%
Sodium 9882.4mg	0%
Total Carbohydrate 186.4g	0%
Dietary Fiber 21.8g	0%
Total Sugars 17.7g
Protein 84.8g	0%

Vitamin D 0IU	0%
Calcium 786.3mg	0%
Iron 19.9mg	0%
Potassium 1882.0mg	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: 43.7%

Protein: 17.6%

Carbs: 38.7%