Low Carb Spicy Asian Soup Recipes

Steps:

• Begin slicing onion and garlic. Put sesame oil in medium sized soup pot and heat at medium-low. Add onion when oil begins to simmer. After translucent, add garlic.
• Add sliced shiitake mushrooms. Add small amount of salt to help them sweat.
• After mushrooms begin to soften, add carrot and bell pepper. Saute until all vegetables are soft. Add a bit more oil, and then add tofu. Saute until slightly golden. Add a dash of rice vinegar/black vinegar and soy sauce to deglaze pot and loosen vegetables and tofu.
• Add 8 cups water. Add approximately 2 teaspoons of chicken base. Add approximately 2 tablespoons of spicy chili sauce.
• Bring to boil and add udon noodles and chopped cabbage. Boil as directed ( approximately 8 minutes). Reduce to simmer and then season to your taste. Remember that soy sauce will make it salty, so go slow. Add the spice as hot as you like. Top with chopped green onions.

Steps:

• Fill stock pot with water put on stove at high temperature.
• Add garlic, ginger, soup base, sherry, soy sauce, cilantro, chives, parsley, chili flakes and black pepper to water.
• In a sauté pan, cook sausage then drain thoroughly. Add to the broth base.
• Chop mushrooms onions and celery. (You can sauté these ingredients first, or just add them to the pot.
• Chop baby bok, add to pot and simmer 15 minutes.
• Taste and adjust seasonings as required.
• Chop spinach and green onion and simmer 5 more minutes.
• Ladle out and scarf down! (daintily) Enjoy!

Steps:

• Saute vegetables in oil until soft, about 5 minutes.
• Add chicken broth and diced tomatoes and bring to a boil.
• Add raw chicken breasts and poach in the soup for 15 minutes.
• Remove the chicken breasts, dice and return to the pot.
• Add the peanut butter, heavy cream and crushed red pepper; stir well to combine and heat thoroughly.