Keto Vegetable Noodle Soup

Keto Vegetable Noodle Soup is a delightful low-carb twist on a traditional Chinese noodle soup, featuring spiralized vegetables that create a satisfying and flavorful base. This nourishing dish is perfect for a comforting meal that aligns with a ketogenic lifestyle.

Ingredients

• Zucchini - 1 medium
• Carrot - 1 medium
• Shiitake mushrooms - 100 grams, sliced
• Broccoli florets - 100 grams
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, minced
• Vegetable broth - 500 ml (low sodium)
• Soy sauce - 1 tablespoon (or coconut aminos for keto-friendly)
• Sesame oil - 1 teaspoon
• Green onions - 2, chopped
• Salt - to taste
• Black pepper - to taste
• Cilantro - for garnish (optional)

Steps

1. Spiralize the zucchini and carrot using a spiralizer to create vegetable noodles and set aside.
2. In a pot, heat the sesame oil over medium heat and add the minced garlic and ginger, sautéing until fragrant, about 1-2 minutes.
3. Add the sliced shiitake mushrooms and broccoli florets to the pot, cooking for another 3-4 minutes until they are slightly tender.
4. Pour in the vegetable broth and soy sauce, bringing the mixture to a simmer.
5. Once simmering, add the spiralized zucchini and carrot noodles, cooking for an additional 3-5 minutes until they are tender but still al dente.
6. Season with salt and black pepper to taste, then remove from heat.
7. Serve hot, garnished with chopped green onions and cilantro if desired.

Nutrition

• Calories: 150
• Protein: 5 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in vitamins and minerals from a variety of vegetables.

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