This low carb hot and sour soup recipe is packed full of all of those Asian flavors we love without all of the carbs that we don�t love. Chicken stock is flavored with soy, chile sesame oil, ginger, garlic, and lime and then filled with ground beef and cabbage �noodles�.
Course Appetizer, Soup
Cuisine Asian, Chinese
Keyword ground beef, soup
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Total Time 15 minutesminutes
Servings 1serving
Calories 403kcal
Author Katherine Peters
Ingredients
2ouncescooked ground beef
2ouncescabbagesliced in "noodles"
2cupschicken stock
1tablespoonsoy sauce
1 1/2teaspoonschile sesame oil
1tablespoonlime juice
1/8teaspoondried ginger
1/8teaspoongarlic
1to 2 beaten egg whitesoptional.
Instructions
Saute the cabbage in a heavy frying pan until it was tender and caramelized on the edges.
Add the ground beef, chicken stock, soy sauce, sesame oil, lime juice, ginger, and garlic and bring to a simmer.
Add the egg whites to the simmering liquid and simmer until they are cooked, about 1 minute.