Asian Savoy Cabbage And Shiitake Mushroom Soup

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Shiitake Mushroom Soup

Nutritive Information

Per Serving

  • Calories: 90 Kcal
  • Fat: 3.5 g
  • Carbohydrate: 12g
  • Protein: 4g
  • Fiber: 4g


  • 1 large egg
  • 2 tsp. sesame or peanut oil
  • 1/2 small-medium Savoy, napa or green cabbage, cut lengthwise, cored, sliced in 1/4-inch strips
  • 2 medium-large carrots, cut in 1/4-inch slices
  • 1/2 cup thinly sliced shiitake mushrooms
  • 4 cups low-sodium vegetable stock
  • 2 Tbsp. low-sodium soy sauce
  • Freshly ground black pepper
  • 2 Tbsp. chopped fresh cilantro, garnish


  • In small bowl, lightly beat egg. In small skillet, heat oil over low-medium heat. Pour in egg and let evenly coat bottom of skillet. Cook egg until set. Slide egg onto plate. Roll up egg and slice into 1/4-inch rounds and set aside.
  • In medium saucepan over medium-high heat, add cabbage, carrots, mushrooms, stock, soy sauce and a few grinds of black pepper. Cover pot and bring to boil. Reduce heat to low and simmer, stirring occasionally, for 8-10 minutes or until vegetables are tender.
  • Ladle soup into four warmed soup bowls. Place several egg slices on surface of each bowl. Garnish with cilantro and serve warm.


4 servings.

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