Almost Instant Low Carb High Protein Hot Sour Soup Food

LOW CARB CHINESE HOT & SOUR SOUP

Steps:

• Add chicken broth, soy sauce, garlic chili sauce and both kinds of mushrooms to dutch oven.
• Bring to boil and simmer for 10 minutes.
• Add bamboo shoots, water chestnuts, tofu, white pepper, sesame oil and cornstarch mixture.
• Simmer 10 minutes.

ALMOST-INSTANT, LOW-CARB, HIGH-PROTEIN HOT & SOUR SOUP

Steps:

• Mix first six ingredients until miso paste is dissolved.
• Add tofu.

LOW-CARB, HIGH-PROTEIN LEMON SOUFFLE

Steps:

• Beat egg white with cream of tartar until stiff but not dry.
• In a food processor combine the remaining ingredients.
• Fold egg white into cottage cheese mixture.
• Spoon mixture into 2 small (about 5" diameter) ungreased ramekins.
• Bake at 300 for about 30 minutes, or until knife inserted off-center comes out clean.

ESCAROLE SOUP WITH MEATBALLS (LOW CARB & HIGH PROTEIN)

Steps:

• In a mixing bowl combine all of the meatball ingredients.
• Mix well with your hands, then shape into 24 walnut sized meatballs.
• In a Dutch oven, heat 1 tablespoon olive oil over medium-high heat until hot, but not smoking.
• Saute the meatballs 12 at a time until golden brown on all sides.
• Remove to a plate and set aside.
• Add the remaining olive oil and onion to the pot and saute until the onion is soft.
• Add the garlic and continue to saute for another couple of minutes.
• Stir in the escarole and cook over low heat, covered, stirring occasionally, until it wilts (3 minutes).
• Add the broth and meatballs and bring to a boil; then simmer uncovered for 3 minutes.
• Serve hot, sprinkled with the remaining cheese and the cayenne pepper for garnish.

THE BEST HOT & SOUR SOUP

Steps:

• Reconstitute mushrooms in water according to package directions.
• Heat oil in wok or large pot.
• Add ginger, chile paste and pork, cook for about two minute.
• Add bamboo shoots, water chestnuts and mushrooms, cook for 1 minute.
• In a bowl, combine vinegar, soy sauce, salt, pepper and sugar and
• pour into wok.
• Add chicken stock, bring to a boil and simmer for 10 minute.
• Add tofu and cook another 3-5 minute.
• Mix cornstarch and water and add to soup and cook until thickened.
• Stir soup in one direction to get current going then add beaten egg,
• it will look feathery.
• Garnish soup with green onion and serve.

CHINESE HOT & SOUR SOUP

Steps:

• Combine chicken broth, wine and sauces in large pan until boiling.
• Stir in blended cornstarch and water slowly.
• Add mushrooms, ham, chestnuts and bell pepper to pot and simmer for 5 minutes.
• Add vinegar and sesame oil to pot.
• Lightly beat egg and 1 tbsp of water. Add to soup while stirring constantly.
• Add spring onions, shrimps and beancurds. Simmer for 1 minute.
• Scoop into soup bowls and serve hot.

INSTANT POTATO SOUP

Steps:

• Mix all ingredients together.
• Place items in desired container (jar or bag).
• Attach tag with preparation directions.
• Stir 1/2 cup of prepared mix into 1 cup boiling water.
• ****As a new variation for soup at home, I have been making very thin instant mashed potatoes, using chicken broth and milk for the liquid, then adding an assortment of seasonings (depends on what is on hand) like turmeric, parsley, seasoning blends, or even some flavored sea salts.
• I also like to change it up with cheese, bacon, chives, even some sour cream on top for a loaded baked potato feel.

CROCK POT HOT & SOUR SOUP

Steps:

• Put all ingredients except green onion tops in crock pot.
• Cook covered for about 8 hours on low.
• When ready, serve topped with green onion tops.

PROVOLETTA (LOW CARB, HIGH PROTEIN)

Steps:

• Slice the cheese into 2" thick pieces (or thinner if using aged provolone).
• Brush cheese with olive oil so spices stick to outside; sprinkle with spices.
• Grill about 6" from heat source on the grill or in the broiler, until the outside crisps, the cheese turns golden brown and just starts to run (Do NOT overcook or you will have a puddle); this can also be done in a cast iron skillet over high heat so the outside crisps before the middle starts to spread all over the pan (spray pan with cooking spray first and keep scooting the cheese around the pan while it's cooking so it doesn't stick).
• Serve right away (it gets hard if you let it cool down and doesn't reheat very well) on small plates with a fork and knife.