Low Carb Spicy Asian Soup

Submitted by Cathie, Chef #533286

"I made this as a filler for a Ketogenic (Low Carb Menu Plan).  It makes a huge batch.  I just have it whenever I need a little something.  You can also add fish sauce, I did not as it is salty and I used non low sodium soy sauce and chicken soup base.  Make it how it suits your needs best.  You can use spice powders instead of fresh garlic and onion.  Play with this recipe and make it your own."

 

• Ready In: 1hr 5mins
• Ingredients: 18
• Yields: 24 Cups
• Serves: 12

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

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