Best 4 Asian Mushroom Soup Diabetic Friendly Recipes

Looking for a delicious and healthy meal that caters to diabetic dietary needs? Look no further than the delightful world of Asian soups. This culinary journey will take you to a symphony of flavors and introduce you to the best Asian mushroom soup recipes that are both diabetic-friendly and packed with nutritional goodness. From rich and creamy broths infused with aromatic herbs to light and flavorful soups bursting with fresh vegetables and exotic mushrooms, this guide will provide you with a collection of recipes that cater to your dietary needs without compromising on taste. Prepare to embark on a culinary adventure that will leave you feeling satisfied, nourished, and inspired to incorporate more Asian flavors into your diabetic-friendly meals.

Let's cook with our recipes!

ASIAN MUSHROOM SOUP

Asian Mushroom Soup image

Assorted mushrooms, vegetables, chicken, and noodles mingle well in this hearty and healthy soup.

Provided by USA WEEKEND columnist Jean Carper

Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes

Yield 6

Number Of Ingredients 13

Ingredients

4 cups fat-free, reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 teaspoons grated fresh ginger
3 garlic cloves, crushed
3 cups assorted mushrooms, sliced (I like white buttons, oyster, shiitake, portobello and crimini; if using shiitake, discard stems)
3 cups white cabbage, cut in wedges
1 cup thinly sliced carrots
2 cups chicken breast, shredded
2 cups fresh udon noodles (or substitute cooked linguine)
1 cup thinly sliced green onions, with some of the green tops
2 cups shredded raw spinach or whole baby spinach leaves
Freshly ground black pepper to taste
1 tablespoon mirin (sweetened rice wine)

Steps:

In a large pot, combine broth, soy sauce, ginger, garlic, mushrooms, cabbage, carrots and chicken. Cover. Bring to a boil; simmer until mushrooms are soft, about 5 minutes. Stir in noodles, green onions and spinach; simmer until greens are wilted, about 2 minutes. Season.

Nutrition Facts : Calories 192.4 calories, Carbohydrate 20.2 g, Cholesterol 43.3 mg, Fat 1.7 g, Fiber 3.7 g, Protein 23.5 g, SaturatedFat 0.4 g, Sodium 630.1 mg, Sugar 4.7 g

ASIAN MUSHROOM SOUP - DIABETIC FRIENDLY

Asian Mushroom Soup - Diabetic Friendly image

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.

Provided by Porfavorcorona

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

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 1/2 cups mushrooms, fresh, sliced (shiitake or portabello)
1 1/2 tablespoons rice vinegar
2 teaspoons sesame oil
1 pinch salt (to taste)
2 tablespoons green onions, fresh chopped

Steps:

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

Nutrition Facts : Calories 40, Fat 3.5, SaturatedFat 0.5, Sodium 41, Carbohydrate 1.8, Fiber 0.4, Sugar 0.6, Protein 1

ASIAN MUSHROOM SOUP

Asian Mushroom Soup image

Provided by Dave Lieberman

Categories side-dish

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
4 garlic cloves, thinly sliced
1 (2-inch piece) fresh ginger, peeled and thinly sliced
2 quarts reduced-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons fish sauce, optional
2 portobello mushrooms, caps peeled, cleaned and thinly sliced
5-ounces cremini mushrooms, thinly sliced
10 small shiitake mushrooms, cleaned and left whole
Outer leaves of 1 small Napa cabbage or 1/2 large cabbage, leaves roughly torn
2 carrots, peeled, cut in 1/2 lengthwise then in 1/2 crosswise, and very thinly sliced
2 good handfuls snow peas
1 small bunch scallions, thinly sliced
Dark sesame oil

Steps:

Heat the oil in a large saucepan over medium heat and cook the garlic and ginger until browned. Combine the broth, soy sauce, and fish sauce, if using, to the saucepan and bring to a simmer. Add the remaining ingredients except the snow peas, scallions, and sesame oil. Simmer for 20 minutes, and then add the snow peas. Cook for just a few minutes longer, until the snow peas have softened but are still bright green. Add the scallions to the saucepan, remove from heat, and ladle into serving bowls. Drizzle a bit of sesame oil over the top of each serving.

Nutrition Facts : Calories 125, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 975 milligrams, Carbohydrate 14 grams, Fiber 4 grams, Protein 7 grams, Sugar 6 grams

ASIAN MUSHROOM SOUP

Asian Mushroom Soup image

This is from a cookbook by Dave Lieberman. I haven't tried it yet but am posting it here for safekeeping.

Provided by Sandyg61

Categories Vegetable

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 12

Ingredients

2 quarts reduced-sodium chicken broth
3 tablespoons soy sauce
2 tablespoons fish sauce (optional)
2 inches piece fresh ginger, peeled and thinly sliced
2 shallots, peeled and thinly sliced
5 ounces cremini mushrooms, thinly sliced
10 small shiitake mushrooms, cleaned and left whole
1 small napa cabbage, outer leaves only, roughly torn
2 carrots, peeled, cut in half lengthwise, then in half crosswise, and very thinly sliced
20 snow pea pods
6 scallions, thinly sliced
dark sesame oil

Steps:

Combine the broth, soy sauce, fish sauce, ginger and shallots in a large saucepan or stockpot.
Heat over medium heat and bring to a simmer.
Add the remaining ingredients except the snow peas, scallions and sesame oil.
Simmer 30 minutes, then add the snow peas. Cook just a few minutes longer, until the snow peas have softened slightly but are still bright green.
Add the scallions to the pot, remove from heat and ladle into serving bowls.
Drizzle a bit of sesame oil over the top of each serving.

Tips:

Use low-sodium ingredients: Opt for low-sodium soy sauce, low-sodium chicken broth, and unsalted butter to keep the sodium content in check.
Add vegetables: Incorporate a variety of vegetables like carrots, celery, and onions to boost the nutritional value and add flavor to the soup.
Control portion sizes: Be mindful of portion sizes to manage carbohydrate intake. One cup of Asian mushroom soup typically contains around 15-20 grams of carbohydrates.
Choose whole grains: If serving the soup with rice or noodles, choose whole grain options like brown rice or whole wheat noodles for added fiber and nutrients.
Garnish with fresh herbs: Enhance the flavor and presentation of the soup by garnishing it with fresh herbs like cilantro, green onions, or basil.

Conclusion:

This Asian mushroom soup is not only flavorful and satisfying but also suitable for individuals with diabetes. By following the tips mentioned above, you can enjoy this delicious soup as part of a balanced and healthy diet. The combination of savory mushrooms, aromatic ginger, and low-sodium ingredients makes it a guilt-free indulgence. Whether served as a starter or a main course, this soup is a delightful and nutritious choice for any meal.