Hearty noodle soup (low carb)
Warming and nourishing hot noodle soup just what you want on a cold night! Bone broth can be purchased in packets at your health food shop (or even better home made). Konjac noodles comes from the Konjac plant in Japan, a type of fibre used as a noodle alternative thats gluten free, low carb and low calorie.
This noodle soup provides iodine from wakame, a type of seaweed; collagen from bone broth, Vitamin C with lime and fibre from enoki mushrooms, bok choy and konjac. Will leave you feeling warm and full without the blood sugar crash later.
Pre-cooked protein such as salmon fillet or chicken thigh (leftovers or can cook fresh)
1 packet Enoki mushrooms, an inch removed and washed
1 Packet Angel hair konjac noodles, rinsed well
Large handful dried wakame
2 bok choy bunches, ends removed and washed
2 500ml (1L) packets grass fed beef or chicken bone broth
1 Tbsp tamari
Salt to taste
1 bunch coriander, rinsed and chopped
2 lime wedges
In a medium sauce pan, empty 2 packets bone broth and heat on medium heat
In another large pot, bring water to boil and add konjac noodles and enoki mushrooms. Cook for 5-10minutes or until enoki mushrooms soften. Drain the water away in the sink.
Whilst thats happening, the bone broth should be boiling. Now add dried wakame, bok choy, coriander, tamari and salt.. Boil for 4-5min to allow wakame to rehydrate and bok choy to soften.
On a frying pan, reheat pre-cooked protein (leftovers work great!)
Plate drained konjac noodle/ enoki mix into large bowl, spoon over hot bone broth with generous serving of vegetables. Top with heated protein on top.
Squeeze lime over and serve hot
Note: konjac noodles are optional. Beanshoots and enoki mushrooms on their own work also works!)
Give this recipe a try and tag me on Instagram (@beyondutritionwellness) with your creations!