Ingredients:
one (14 ounce) can Palmini linguine**** (or low carb noodles of choice)
12 cups turkey or chicken broth (no salt)*
1/4 to 1/3 cup peeled & thinly sliced fresh ginger
3 cups (3/4 pound) cooked turkey or chicken
2 1/2 cups (6 ounces) sliced fresh shiitake mushrooms (stems removed)**
1/4 to 1/3 cup peeled & thinly sliced fresh ginger
3 cups (3/4 pound) cooked turkey or chicken
2 1/2 cups (6 ounces) sliced fresh shiitake mushrooms (stems removed)**
1 cup (6 ounces) broccolini, sliced in half and cut into 1 inch pieces***
2 tablespoons Low Carb Hoisin Sauce (see recipe below)
2 teaspoons Asian chili garlic sauce
2 cups coarsely chopped cilantro
8 green thinly sliced green onions
Method:
Drain the Palmini noodles and rinse with water. Place in a container and cover with almond milk. Soak for 30 minutes.
2 tablespoons Low Carb Hoisin Sauce (see recipe below)
2 teaspoons Asian chili garlic sauce
2 cups coarsely chopped cilantro
8 green thinly sliced green onions
Method:
Drain the Palmini noodles and rinse with water. Place in a container and cover with almond milk. Soak for 30 minutes.
Place the broth and ginger in a cooking pot with a lid. Cover and bring to a boil over a high heat. Tear the turkey (or chicken) into large shreds and set aside.
Add the mushrooms and broccolini to the broth. Continue cooking for 2 minutes. Drain the noodles and add to the broth and cook for an additional 2 minutes.
Reduce to a simmer and add the turkey (or chicken), Hoisin sauce and the chili garlic sauce.
Add most of the cilantro and green onion, reserving a small portion for garnish. Simmer for 5 minutes and then serve. Ladle into deep bowls and garnish with reserved cilantro and green onions. Makes 6 servings.
*If desired, boil and simmer leftover turkey or chicken bones and wings, in a large pot of water, to make your own soup broth.
**Sliced white button mushrooms may be substituted for the shiitake mushrooms.
***Regular broccoli may be substituted for the broccolini.
Add the mushrooms and broccolini to the broth. Continue cooking for 2 minutes. Drain the noodles and add to the broth and cook for an additional 2 minutes.
Reduce to a simmer and add the turkey (or chicken), Hoisin sauce and the chili garlic sauce.
Add most of the cilantro and green onion, reserving a small portion for garnish. Simmer for 5 minutes and then serve. Ladle into deep bowls and garnish with reserved cilantro and green onions. Makes 6 servings.
*If desired, boil and simmer leftover turkey or chicken bones and wings, in a large pot of water, to make your own soup broth.
**Sliced white button mushrooms may be substituted for the shiitake mushrooms.
***Regular broccoli may be substituted for the broccolini.
****Palmini brand noodles are made from hearts of palm and are a great low carb substitute for regular pasta noodles. (I found them at a Walmart grocery store.)
Homemade Hoisin Sauce:
Hoisin sauce is a sweet-spicy condiment most often used in Asian-flavored dishes. It packs a flavorful punch and works wonderfully alongside meat and vegetables in stir-fry recipes. (Omit salt in recipes that you add Hoisin sauce to.)
Store bought Hoisin Sauce contains a high amount of sugar and carbs, but this homemade version is low carb and flavorful. (It is salty, so do not add additional salt to any dish you add this sauce to.)
Store bought Hoisin Sauce contains a high amount of sugar and carbs, but this homemade version is low carb and flavorful. (It is salty, so do not add additional salt to any dish you add this sauce to.)
Ingredients:
4 tablespoons Braggs liquid aminos
2 1/2 tablespoons (7 1/2 teaspoons) sugar free peanut butter
4 1/2 teaspoons Lakanto Golden sweetener
1 green onion chopped
3/4 teaspoon dried red pepper flakes
2 teaspoons rice vinegar'
1/2 teaspoon garlic powder
1 1/2 teaspoons sesame oil
Method:
Add all of the ingredients to a small saucepan. Stir over a medium heat and bring to a boil. Immediately reduce the heat to low and simmer for 3 minutes, or until the sauce thickens.
Cool to room temperature. Store in an airtight container in the refrigerator. Makes a little more than 1/2 cup. (34 teaspoons)
Nutritional info per teaspoon, approximately:
4 tablespoons Braggs liquid aminos
2 1/2 tablespoons (7 1/2 teaspoons) sugar free peanut butter
4 1/2 teaspoons Lakanto Golden sweetener
1 green onion chopped
3/4 teaspoon dried red pepper flakes
2 teaspoons rice vinegar'
1/2 teaspoon garlic powder
1 1/2 teaspoons sesame oil
Method:
Add all of the ingredients to a small saucepan. Stir over a medium heat and bring to a boil. Immediately reduce the heat to low and simmer for 3 minutes, or until the sauce thickens.
Cool to room temperature. Store in an airtight container in the refrigerator. Makes a little more than 1/2 cup. (34 teaspoons)
Nutritional info per teaspoon, approximately:
9.5 calories ~ .8 grams fat ~ .2 grams net carbs ~ .5 grams protein
Nutritional info per serving (made with turkey, shiitake mushrooms & broccolini) approximately:
188 calories ~ 5.9 grams fat ~ 7.22 grams net cabs ~ 22 grams protein
Nutritional info per serving (made with chicken, white mushrooms & broccoli) approximately:
205 calories ~ 9 grams fat ~ 7 grams net carbs ~ 19.48 grams protein
Note:
Years ago, during the Christmas holiday, my little sister invited my husband to dinner. It was the first meal she had ever cooked for us. She served a version of this soup and it was delicious! My husband and I loved it so much, that I asked for the recipe. She gave me a photocopy of a recipe she found in Sunset magazine. I was surprised, because I had torn the same page out of one of my Sunset magazines, but hadn't tried the recipe yet! My little sister lives in Heaven now, but happy memories of her and the first meal she made for me live on.
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| Cheers from Little Sister Lisa |
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