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Asian Mushroom Soup - Diabetic Friendly

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“A simple mushroom soup with an Asian-style ginger broth. Serving size is for 4 but DH and I say more like 2 servings. Fresh mushrooms are a low glycemic food as they contain very little carbohydrate. That means that they do not raise blood-sugar levels as significantly as carbohydrate-rich foods, such as bread. Foods with a low GI may help to control blood sugar levels, control appetite and lower the likelihood of getting type 2 diabetes. Weight Watching Fresh mushrooms are a perfect choice for weight management, since they have high water content, are low in fat and contain some fibre: three factors that will help you feel full with fewer calories. That means less room for calorie-laden foods.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 teaspoon vegetable oil
  • 1 tablespoon fresh gingerroot, grated
  • 2 medium garlic cloves, minced
  • 5 cups fat free low-sodium beef broth (or vegetable)
  • 1 12 cups mushrooms, fresh, sliced (shiitake or portabello)
  • 1 12 tablespoons rice vinegar
  • 2 teaspoons sesame oil
  • 1 pinch salt (to taste)
  • 2 tablespoons green onions, fresh chopped

Directions

  1. Heat vegetable oil in a saucepan over medium-high heat.
  2. Add ginger and garlic; stir-frying for around 30 seconds.
  3. Lower heat to medium and add mushrooms; stir-fry for 2 minute.
  4. Pour in the broth, bring to a boil; cover and cook for 10 minute.
  5. Add rice wine and sesame oil; stir well. Season to taste with salt.

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