Monday, April 11, 2011

Korean Inspired Mushroom Soup

Story: Every Monday JP and I go to the farmers market down the street. It is our Weekly fun thing to do together. To start off the week with fresh fruits and vegetables while supporting local farmers. We bought baby shitake mushrooms. For a week they sat in our fridge because I didn't want to d the generic stir-fried mushrooms is a goopy caloric mystery brown sauce. So on day 8, I remembered I had shirataki noodles. They are made out of yam! 0 calories, 0 carbs 0 everything. So cool. So then my mind wandered. This is what I came up with.

1 70z bag of shirataki noodles
2-3 cups spinach
2 cups baby shitake mushrooms
10 baby carrots
1 Tbsp ginger powder
1 Tsp Onion Salt
3 Scallions
1 Tbsp Sesame Oil
2 Tbsp Chili oil ( depending on how spicy you want it)
3 Tbsp Chicken Bouillion
2 egg whites
6.5 cups water

1. Bring water to boil in medium pot
2. Chop mushrooms, scallions, carrots
3. Put veggies in boiling water for 5 minutes
4.Put in Chicken Boullion, Sesame oil, Chili oil,ginger powder, onion salt
5. Reduce heat and Simmer for 10-15 minutes, or until carrots are soft.
6. Shirataki noodles go in now!
7. Beat eggwhites and slowly drizzle on soup.
8. Place Spinach on top and cover for 3-5 minutes
9. Take off heat and enjoy, responsibly.

Add-ons for people who feel like being a little Cray-Cray once in a while: You can add Shrimp,Scallops, Mussels, Bean sprouts ( fi you dont have the shirataki noodles because it will compete with texture) Tofu, Chicken, Beef, etc...

I've added a picture for those visual people who need a sense of what its supposed to look like.

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