Low Carb Kimchi Soup
7.9g
Net Carbs
29.3g
Protein
26.4g
Fat
3.5g
Fiber
405
Calories
Ingredients:
- 2 each Garlic, clove
- 1/2 cup Scallion, raw
- 1 1/2 cups Kimchi, cabbage
- 1 cup (1/2 cup = 4 oz) Tofu, silken firm
- 1 each Daikon Radish, raw, 7-inches
- 2 tablespoons Tamari Soy Sauce
- 2 teaspoons Ginger root, fresh gated
- 2 oz (85g) Baby Bella Mushrooms (Cremini, brown)
- 1 tablespoon Sambal Oelek Ground Fresh Chili Paste
- 4 cups Soup, chicken broth, canned, less/reduced sodium
- 16 ounces Ground Pork
Directions:
- In a large sauce pot over medium heat brown the ground pork until just cooked, 6-8 minutes.
- Set aside 1 tablespoon sliced dark green portion of the green onions for garnish. Add remaining onion, minced or pressed garlic, and ginger to the pork, sautéing until onions soften, about 3 minutes.
- Mix in chopped kimchi and chili paste until well combined. Stir in radish, mushrooms, broth and half of the tamari and bring to a simmer.
- Slice the tofu into 8 even pieces and gently place on the soup, basting from time to time with the hot liquid. Simmer until daikon is tender and tofu is warm, about 15 minutes. Taste and adjust seasoning by adding up to the other half of the tamari soy sauce, to taste. Serve hot, garnished with the reserved green onion. Each serving is about 1 3/4 cup soup topped with 2 slices of tofu.
