Low Carb Spicy Asian Soup
Ready In: 1 hr 5 mins
Serves: 12
Yields: 24 Cups
Ingredients
- 22 cups water
- 6 tablespoons Knorr chicken bouillon (low sodium optional, to taste)
- 1⁄2 teaspoon red chili pepper flakes
- 1⁄2 teaspoon powdered ginger
- 3 garlic cloves, crushed
- 1⁄4 cup soy sauce
- 4 tablespoons sherry wine (optional)
- 1⁄4 cup dried chives
- 1⁄4 cup dried parsley
- 1⁄4 cup dried cilantro
- 1⁄2 teaspoon black pepper (to taste)
- 3 hot Italian sausages (casing removed and Crumbled)
- 1 small yellow onion, diced
- 1⁄2 lb mushrooms or 1⁄2 cup dried mushroom, chopped
- 4 celery ribs, diced
- 1 lb baby bok choy, chopped
- 2 cups Baby Spinach, chopped
- 4 green onions, diced
Directions
- 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!
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