Kimkins Egg Drop Soup

Ingredients (serves 1)

• 1 egg, beaten
• 1 11-oz can chicken broth
• 1 teaspoon lite soy sauce
• 1 teaspoon minced green onion
• 1 tablespoon minced veggies (optional)
• Dash garlic powder, pepper & salt

Heat chicken broth & veggies in a small saucepan. Let simmer 2 minutes. Stir broth in a circle and slowly add beaten egg (see threads form!) Add spices to taste and garnish with green onion. Serve!

Note: This low carb version is thinner than restaurant recipes because we omit high carb cornstarch.

Nutritional Info:
Calories: 89
Protein: 10 grams
Carbs: 2 grams
Fat: 5 grams

Kimkins Chop Suey Soup

A delicious instant vegetable soup you can make in a snap! No chopping or prep work! This basic recipe was created by a clever Kimkins member!

Ingredients (serves 4)

• 2 10.5 oz cans chicken or beef broth
• 1 14 oz can La Choy chop suey vegetables, drained
• 1 cup cooked chicken, beef, shrimp (optional)
• 1 Tbsp lite soy sauce
• 1/2 tsp white pepper
  

Mix in a medium saucepan until veggies are warmed. I prefer them still crispy. I also add a splash of soy sauce & vinegar for a "hot & sour" taste. Feel free to add other leftover veggies.

Using white pepper instead of black gives a special boost. Excellent way to use up leftover meat/chicken/shrimp, too!

Kimkins Hot and Sour Soup

A top favorite pick at Chinese restaurants and made low carb friendly for our Kimkins friends! Add Ginger Shrimp and a simple side salad for a complete Asian meal!

Ingredients (serves 8)

• 8 cups beef broth, double strength
• 6 dried cloud ear mushrooms
• 6 dried Chinese black mushroom
• 6 white button mushrooms, thinly sliced
• 4 oz firm tofu, cut into strips
• 4 oz lean pork or chicken, cut into thin strips
• 1 baby carrot, cut into matchsticks
• 1/2 cup Chinese cabbage, shredded
• 1/4 cup bamboo shoots, cut into matchsticks
• 1/4 cup cilantro or parsley, chopped
• 2 tbsp vinegar
• 1 tbsp peanut oil
• 1 tbsp sesame oil
• 2 tbsp lite soy sauce
• 1 tsp ground white pepper
• 1 garlic clove, finely minced
• 2 eggs, beaten
  

Heat chicken broth to boil, turn off and add mushrooms. Let soak and reconstitute for 15 minutes, remove from broth and slice mushrooms into 1/4" ribbons. set aside.

Heat peanut and sesame oils in nonstick skillet. Add pork and stir fry for 3-4 minutes or until cooked through. Add pork, mushrooms, tofu, carrot, cabbage and bamboo shoots to broth, stir well and turn heat to medium.

When soup comes to a simmer, slowly pour in beaten eggs, stirring with a figure 8 motion. Remove pan from heat. Add rice vinegar and white pepper, stir. Ladle into bowls and top with cilantro garnish.

Note: This is thinner than restaurant versions because high carb cornstarch is omitted.

Nutritional Info (per serving)
Calories: 135
Carbs: 7 grams
Protein: 11 grams
Fat: 7 grams