DeusXM
Well-Known Member
- Relationship to Diabetes
- Type 1
This is my 'go to' meal in winter and is really customisable depending on how many carbs you want in it.
You will need:
3 chicken or beef stock cubes
A couple of chicken breasts
Soy sauce
Salt or Oyster Sauce
Beansprouts
Spinach leaves
Coriander
Birds-eye chilis
Spring onions
(Optional) Miso paste
Thick udon noodles (Regular and carby version)
Shiritake noodles (no-carb version)
Fill up the biggest saucepan you've got about 3/4 of the way with cold water (MUST be cold)
Chop up the chicken breast into big chunks.
Add the stock cubes, chicken chunks, optional miso paste and a good glug of soy sauce. Beef cubes obviously make a darker soup. Bring the saucepan to the boil and then allow to simmer for 15-20 minutes. You MUST start this from cold, otherwise the flavour from the chicken chunks won't leach out into the broth and it won't be as rich. DON'T use pre-cooked chunks of chicken like they sell for salads and sandwiches.
If you're using dried noodles, add these in to the mix according to the cooking time.
Throw in a good handful of beansprouts. If you don't have shiritake noodles and want a no-carb version of this soup, just go to town with the beansprouts to bulk it out instead of noodles.
If you're using straight-to-wok or shiritake noodles, add them now. Make sure you rinse the shiritake ones before adding. I really, really recommend the thick noodles if you can't get the no-carb ones - they work much better in terms of texture and thinner noodles have a tendency to make the broth very slimy. Shiritake noodles just absorb the flavour without going gloopy, so they're perfect for this recipe.
Then add spinach, chopped spring onions, coriander and chili according to taste. Give it a good stir and now it starts looking like a good Asian meal! Try the broth - if you think it could use a little more salt, add some, or use oyster sauce. Give it another stir and now it's ready to serve. It is supposed to be quite watery in thickness, but it'll pack a real flavour punch.
You can also do a veggie version using vegetable stock and tofu instead of meat stock and chicken.
I don't know the exact carb and calorie counts but if you're using the shiritake noodles, these are calorie and carb free so the meal is essentially 0 carbs. Also, the veg used is very low calorie too - the real source of everything in this is the chicken. So essentially this is a next to no calorie meal, you won't have any carbs to deal with BUT it is really filling. And if you stick enough chili in it, it's great for colds too!
You will need:
3 chicken or beef stock cubes
A couple of chicken breasts
Soy sauce
Salt or Oyster Sauce
Beansprouts
Spinach leaves
Coriander
Birds-eye chilis
Spring onions
(Optional) Miso paste
Thick udon noodles (Regular and carby version)
Shiritake noodles (no-carb version)
Fill up the biggest saucepan you've got about 3/4 of the way with cold water (MUST be cold)
Chop up the chicken breast into big chunks.
Add the stock cubes, chicken chunks, optional miso paste and a good glug of soy sauce. Beef cubes obviously make a darker soup. Bring the saucepan to the boil and then allow to simmer for 15-20 minutes. You MUST start this from cold, otherwise the flavour from the chicken chunks won't leach out into the broth and it won't be as rich. DON'T use pre-cooked chunks of chicken like they sell for salads and sandwiches.
If you're using dried noodles, add these in to the mix according to the cooking time.
Throw in a good handful of beansprouts. If you don't have shiritake noodles and want a no-carb version of this soup, just go to town with the beansprouts to bulk it out instead of noodles.
If you're using straight-to-wok or shiritake noodles, add them now. Make sure you rinse the shiritake ones before adding. I really, really recommend the thick noodles if you can't get the no-carb ones - they work much better in terms of texture and thinner noodles have a tendency to make the broth very slimy. Shiritake noodles just absorb the flavour without going gloopy, so they're perfect for this recipe.
Then add spinach, chopped spring onions, coriander and chili according to taste. Give it a good stir and now it starts looking like a good Asian meal! Try the broth - if you think it could use a little more salt, add some, or use oyster sauce. Give it another stir and now it's ready to serve. It is supposed to be quite watery in thickness, but it'll pack a real flavour punch.
You can also do a veggie version using vegetable stock and tofu instead of meat stock and chicken.
I don't know the exact carb and calorie counts but if you're using the shiritake noodles, these are calorie and carb free so the meal is essentially 0 carbs. Also, the veg used is very low calorie too - the real source of everything in this is the chicken. So essentially this is a next to no calorie meal, you won't have any carbs to deal with BUT it is really filling. And if you stick enough chili in it, it's great for colds too!
