Korean Chicken Soup

Korean Chicken Soup is a comforting and hearty breakfast dish that combines tender chicken with savory broth and a medley of low-carb vegetables. Perfect for a keto diet, this soup is both nourishing and delicious, fueling your day with wholesome ingredients.

Ingredients

• Chicken thighs, boneless - 300 grams
• Chicken broth - 500 ml
• Garlic, minced - 3 cloves
• Ginger, grated - 1 teaspoon
• Green onions, chopped - 2 stalks
• Mushrooms, sliced (shiitake or button) - 100 grams
• Korean radish, diced - 100 grams
• Soy sauce (or tamari for gluten-free) - 2 tablespoons
• Sesame oil - 1 tablespoon
• Black pepper - 1/2 teaspoon
• Salt - to taste
• Eggs - 2 large
• Spinach - 50 grams

Steps

1. In a pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, sautéing until fragrant (about 1 minute).
2. Add the chicken thighs and cook until slightly browned on all sides (about 5 minutes).
3. Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer for 10 minutes.
4. Add the diced Korean radish and sliced mushrooms to the pot, cooking for an additional 10 minutes until the radish is tender.
5. Stir in soy sauce, chopped green onions, salt, and black pepper. Adjust seasoning to taste.
6. Add the spinach and let it wilt for about 2 minutes.
7. In a separate pot, bring water to a boil and gently poach the eggs until the whites are set and yolks are still runny (about 3-4 minutes).
8. Serve the soup hot in bowls, topped with a poached egg in each bowl.

Nutrition

• Calories: 390
• Protein: 32 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 800 mg
• Cholesterol: 280 mg
• Total Fat: 28 g
• Saturated Fat: 7 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• High in protein, which supports muscle health and satiety.
• Rich in vitamins and minerals from the vegetables, promoting overall health.

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