Spicy Asian Vegetable Soup

Whenever I go into Keto I pay extra attention to which carbohydrate sources I eat. I am always quite diligent to get an abundant amount of fiber sources while minimizing my net carb intake. I find that variations of this soup really help me with that. It has abundant fiber, micronutrient content, and it is delicious!

This soup uses Oriental based aromatics and is suited towards delivering a strong umami based flavor. Recipe:

Directions:

1. Add 2 tablespoons of neutral flavor oil to a pot. Heat until oil is sizzling, add sliced shitake mushrooms, and cook until browned. Then, put shitake mushrooms in a bowl.
2. Top up oil in the pot (~1 or 2 teaspoons) and then add onion, garlic, and ginger. Cook on high/medium until the aromatics start to sweat.
3. Add mushrooms to the aromatics mix and then add 2 cups of broth.
4. Cut up 1 or 2 cups of baby bok choy and then add to the mix.
5. Cut up 1 red thai chili pepper and add to mix.
6. Simmer the soup for 10-15 minutes. Let it cool down for a few mins, and then serve.

You can replace baby bok choy with Napa Cabbage, or any other cabbage type, if you want the soup to be more filling. You can also replace the onion with shallots as shallots have even fewer net carbs. I notice beef broth works very well with this soup, but chicken, lamb, or ox tail broth works fantastic too. The thai chili pepper is optional, but I love spice and think this offers a great kick.

The total net carb content should be under 10g. This soup offers a great way to get your fiber and plant based micronutrient benefits while remaining firmly in a state of ketosis. I hope this helps someone out there who is struggling to find out how to incorporate plant based foods into their diet while remaining on keto. Enjoy!