Recipes

Low Carb Kimchi Soup Recipe

Atkins Low Carb Kimchi Soup
7.9g
Net Carbs
Prep Time: 15 Minutes
Style:Asian
Cook Time: 40 Minutes
Phase: Phase 2
Difficulty: Moderate
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
29.3g

Protein

26.4g

Fat

3.5g

Fiber

405.7cal

Calories

calculator How to Calculate Atkins Net Carbs

How to Calculate Atkins Net Carbs

Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)

×

INGREDIENTS

  • 16 oz Ground Pork
  • 0 1/2 cup Scallion, raw
  • 2 each Garlic, clove
  • 2 teaspoon Ginger root, fresh gated
  • 1 1/2 cup Kimchi, cabbage
  • 1 tablespoon Sambal Oelek Ground Fresh Chili Paste
  • 1 each Daikon Radish, raw, 7-inches
  • 2 oz (85g) Baby Bella Mushrooms (Cremini, brown)
  • 4 cup Soup, chicken broth, canned, less/reduced sodium
  • 2 Tbsp Tamari Soy Sauce
  • 1 cup (1/2 cup = 4 oz) Tofu, silken firm

DIRECTIONS

  1. In a large sauce pot over medium heat brown the ground pork until just cooked, 6-8 minutes.
  2. Set aside 1 tablespoon sliced dark green portion of the green onions for garnish. Add remaining onion, minced or pressed garlic, and ginger to the pork, sautéing until onions soften, about 3 minutes. 
  3. Mix in chopped kimchi and chili paste until well combined. Stir in radish, mushrooms, broth and half of the tamari and bring to a simmer. 
  4. Slice the tofu into 8 even pieces and gently place on the soup, basting from time to time with the hot liquid. Simmer until daikon is tender and tofu is warm, about 15 minutes. Taste and adjust seasoning by adding up to the other half of the tamari soy sauce, to taste. Serve hot, garnished with the reserved green onion. Each serving is about 1 3/4 cup soup topped with 2 slices of tofu.

Cooking Tip

Featured Low Carb Recipes