Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Kitchen Talk
User Name
Password
FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #1   ^
Old Thu, Jan-12-12, 03:38
0Angel0's Avatar
0Angel0 0Angel0 is offline
Senior Member
Posts: 447
 
Plan: Atkins
Stats: 278/215/180 Female 5'8"
BF:
Progress: 64%
Default Asian Broth/Soup Recipe Help

I've been craving a really good Asian style soup lately. I'd like to use shiritaki noodles, napa cabbage, bok choy, and chicken to make it a nice filling meal. I'm just not very good with soups and my broths end up tasting weak and bland. Does anyone have any recipes for a good asian soup base? I'm assuming soy sauce and ginger to start but I need help!! Any ideas?
Reply With Quote
Sponsored Links
  #2   ^
Old Thu, Jan-12-12, 05:35
PilotGal PilotGal is offline
Registered Member
Posts: 36,355
 
Plan: KetoCarnivore
Stats: 206.6/178/160 Female 5'7
BF:awesome
Progress: 61%
Location: USA
Default

hello and welcome to the forum.
a good soup starts with a good stock base.
make your own.
look for duck feet, chix feet, cow feet, cow knuckles, goat or pork neck bones...
put in a big pot of water with a little vinegar to pull the minerals out of the bones.
simmer for hours, taking what you need from time to time and put in a little pot and make a soup with your veggies and noodles. season your pot of broth the way you want... Asian, Mexican, Italian... use your favorite spices and herbs...
but keep the stock pot going...
keep adding bones, taking old bones out and throwing out..
just keep your stock pot going and you 'll have all the soup stock base you'll need.
when you tire of it, freeze in small containers.

this is good for a long winter!
hth.
Reply With Quote
  #3   ^
Old Thu, Jan-12-12, 11:49
bike2work bike2work is offline
Senior Member
Posts: 4,536
 
Plan: Fung-inspired fasting
Stats: 336/000/160 Female 5' 9"
BF:
Progress: 191%
Location: Seattle metro area
Default

Quote:
Originally Posted by PilotGal
simmer for hours,

I think this is where a lot of people go wrong. It takes time. You can't expect it to happen in 30 minutes. I find it takes 2 hours minimum for chicken and other poultry, but a good 24 hours for beef and big mammal bones.

Another common mistake, I think, it that some people seem to expect just a few bones to flavor a gallon of water. Ain't gonna happen. Put all the bones you've got in your stockpot and then cover with water by just a couple inches. As water evaporates you can refill to that point, but there are limits to how much flavor your bones can produce.

Those are the most important points for making meat stock. (Vegetable stock is a whole different story -- 30-40 minutes maximum or it tastes nasty.) If you want to add vegetables for additional flavor (I consider celery essential), just add the vegetables in the last 30 minutes of cooking. Don't use brassicas (cabbage, broc, cauli, etc), asparagus, artichoke. Best to stick to celery, carrot, onion.
Reply With Quote
  #4   ^
Old Thu, Jan-12-12, 18:18
0Angel0's Avatar
0Angel0 0Angel0 is offline
Senior Member
Posts: 447
 
Plan: Atkins
Stats: 278/215/180 Female 5'8"
BF:
Progress: 64%
Default

Awesome tips, tysm. I think where I've been going wrong is not simmering my stock long enough. I'm going to start saving all my chicken bones in a freezer bag and make some stock when I have enough.

I've tried store bought stock but it just tastes bland unless I add tons of salt..which then masks any weightloss I may have had. Thanks again!
Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off



All times are GMT -6. The time now is 14:51.


Copyright © 2000-2024 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.