Skip to content
Advertisements

Magically Low Calorie Asian Mushroom Soup *Gluten Free*

October 28, 2012

Sometimes I crave warm, soothing broth based soups that bring home that Umami flavor. When combined with my love of Asian dishes with strong, hearty broth (like my Katsudon) I get to sate two cravings at once and produce a fantastically rich and satisfying soup that is not only low in calories (45 per serving!) but low carb and gluten-free.

Warning 1 – check your pre-made sauce ingredients for gluten derived additives, ie. the soy sauce and oyster sauce!! Mine was perfectly fine to use but I’ve only ever used this brand, so check yours before you take my word for it. Warning 2 – there is a lot of slicing and prep work. Do it First! Then start sauteing the garlic and ginger. If you try to do it at the same time you scorch your garlic and have to start again… just sayin’.

Peel Portabella Caps

Peel Portabella Caps

 Ingredients

  • 1 tablespoon vegetable oil
  • 4 garlic cloves, minced
  • 2 inches fresh ginger, 1 in peeled and thinly sliced, 1 in grated
  • 4 cups chicken broth or vegetable broth for vegetarian soup
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 2 Portobello mushrooms, caps peeled, cleaned and thinly sliced
  • 1 pint cremini mushrooms, thinly sliced
  • 1 pint shiitake mushrooms, cleaned and quartered (stems removed)
  • 2 carrots, peeled, cut in 1/2 lengthwise then in 1/2 crosswise, and very thinly sliced
  • 1 small bunch scallions, thinly sliced

 

Prep your ingredients! Use a mandolin to slice and a microplane for the ginger and garlic. Set the mandolin to 1/8 inch for the mushrooms and 1/16 for the carrots. If you can’t get plump carrots then

Slice Veggies Very Thinly, Use a Mandolin

Slice Veggies Very Thinly, Use a Mandolin

just half them in the middle and slice the short end, it won’t display as pretty but it will taste the same.

Sauté your ginger and garlic in the oil over medium high heat in your soup pot until lightly brown and aromatic.

Pour in broth and other liquids, bring to a simmer. Toss in your carrots and mushrooms.

Dump Eveything in the Pot & Simmer

Dump Eveything in the Pot & Simmer

Simmer uncovered for 30 minutes, test your carrots of doneness, if you sliced them very thin (use a mandolin) they should be done at 30 minutes.

Serve garnished with scallions, done! Makes 8 servings at only 48 calories each.

Advertisements
One Comment leave one →
  1. January 7, 2013 9:44 PM

    I love Asian soups! This looks great!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s

%d bloggers like this: