Shiitake Mushroom and Bok Choy Soup Recipe
8.3g
Net Carbs
Net Carbs
Prep Time: 25 Minutes
Style:Asian
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Difficult
Style:Asian
Cook Time: 10 Minutes
Phase: Phase 2
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
33.5g
Protein
12.2g
Fat
3.3g
Fiber
286.4cal
How to Calculate Atkins Net Carbs
Calories
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
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4 14.5 oz can Chicken Broth, Bouillon or Consomme
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12 oz Mushrooms
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2 Tbsp Ginger
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4 tbsp Fish Sauce
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2 tbsp Tamari Soybean Sauce
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1 tbsp Toasted Sesame Oil
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1 tsp Chili Oil
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8 oz, boneless, cooked Chicken Breast
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1 head Chinese Cabbage (Bok-Choy, Pak-Choi)
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1 1/3 tbsp Sodium and Sugar Free Rice Vinegar
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2 large Scallions or Spring Onions
DIRECTIONS
Use Shiitake mushrooms in this recipe for the best flavor.
- Bring broth, whole mushrooms and minced ginger to boil in large pot. Reduce heat and simmer 3 minutes.
- Add fish sauce, soy sauce, sesame and chili oils; simmer 2 minutes. Add chicken and diced bok choy; simmer until bok choy is tender, about 2 minutes. Stir in rice vinegar.
- Season with salt and pepper. Ladle soup into bowls. Sprinkle with diced green onions and serve.
Cooking Tip
Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.