The Super Diabetes Site

Tag: asian

  • California Date & Cashew Chicken Stir Fry

    California Date & Cashew Chicken Stir Fry

    How to Make California Date & Cashew Chicken Stir Fry

    This easy chicken stir fry pairs well with the sweetness from California Dates and a touch of heat from red pepper flakes. For a spicier dish, chop up a fresh chili pepper and add it with the scallions. Pair with a whole grain and you’ve got a complete meal full of lean protein, fiber, and complex carbohydrates that is sure to be a crowd pleaser. 


    15 min prep time


    15 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a wok or high-sided sauté pan over medium-high heat, add oil, ginger, garlic, and scallions and cook for about 2 minutes. 

    2. Add red pepper flakes and chicken and cook for about 4 minutes, stirring occasionally. Remove chicken from pan and set aside.

    3. Add bell pepper and broccoli to the pan and cook, stirring occasionally, 2–3 minutes. 

    4. Add chicken back to the pan as well as rice vinegar, soy sauce, and dates. Mix well throughout the pan. Reduce heat to medium-low and bring the liquid to a simmer and reduce until thicker or more syrupy. If a thinner sauce is desired, add 2–4 tablespoons of water. Allow to simmer for about 5 minutes. 

    5. Remove pan from heat. Mix in cilantro, basil, and lime juice. Garnish with toasted cashews.

    6. Optional: Serve with brown rice or another grain. 

    7. Note: You can swap out the bell pepper and/or broccoli for other vegetables. 

    Asian
    Main Dish
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      350

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2g

        10%

    • Cholesterol
      50mg

      17%

    • Sodium
      420mg

      18%

    • Total Carbohydrate
      34g

      12%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        21g
      • Added Sugars
        0g

        0%

    • Protein
      26g

    Ingredients

    vegetable oil
    1 1/2 tbsp

    ginger (minced)
    2 tbsp

    garlic (minced)
    4 clove

    green onion (scallion) (white and light green parts chopped)
    3 stalks

    red pepper flakes
    1/4 – 1/2 tsp

    boneless, skinless chicken breasts (cut into 1-inch pieces)
    12 oz

    bell peppers (julienne)
    1 whole

    broccoli (cut into bite-sized pieces (~2 cups))
    1 small head

    rice vinegar
    1/3 cup

    lower sodium soy sauce
    2 tbsp

    California dates (pitted and thinly sliced)
    6 whole

    water (optional)
    2-4 tbsp

    cilantro (chopped)
    1 cup

    basil (chiffonade or chopped)
    1 cup

    lime (juiced)
    1 whole

    cashews (toasted)
    1/3 cup

  • Tofu with Peanut Sauce, Broccolini & Quinoa

    Tofu with Peanut Sauce, Broccolini & Quinoa

    How to Make Tofu with Peanut Sauce, Broccolini & Quinoa

    Indulge in the delicious balance of flavors with this tofu recipe. Crispy tofu is smothered in a creamy peanut sauce and served alongside tender broccolini and fluffy quinoa. This Vegan Meal Pattern dish is not only nutritious, it’s incredibly satisfying.


    10 min prep time


    10 min cook time


    4servings


    ½ cup cooked quinoa, 1 cup tofu, ½ cup broccolini

    Print Recipe >

    Step-By-Step Instructions:

    1. Juice lime into a small bowl.

    2. Add ginger, peanut butter powder, water, soy sauce, and brown sugar to a bowl. Whisk to combine the sauce. 

    3. Preheat a large skillet over medium heat.

    4. While the skillet heats up, medium dice tofu. Place in a medium bowl, sprinkle with cornstarch, then gently toss to coat.

    5. Once the skillet is hot, add 2 tsp oil and swirl to coat the bottom. Add tofu and pan-fry, turning occasionally, until browned and crispy, 5–7 minutes. Transfer tofu to a bowl. 

    6. Return the skillet to medium heat. Add remaining oil and broccolini to the skillet. Cook, stirring frequently, until tender-crisp, 4–5 minutes.

    7. To serve, divide quinoa, tofu, and broccolini between bowls. Drizzle tofu with peanut sauce. 

    Asian
    Vegetarian
    Vegan
    Dinner
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      ½ cup cooked quinoa, 1 cup tofu, ½ cup broccolini


    • Amount per serving



      Calories





      410

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      280mg

      12%

    • Total Carbohydrate
      46g

      17%

      • Dietary Fiber
        11g

        39%
      • Total Sugars
        6g
      • Added Sugars
        2g

        4%

    • Protein
      28g

    • Potassium
      565mg
      12%

    Ingredients

    lime
    1 whole

    fresh ginger (peeled and minced)
    1-inch piece

    powdered peanut butter
    1/4 cup

    water
    2 tbsp

    soy sauce
    1 tbsp

    brown sugar
    2 tsp

    extra firm tofu (drained and pressed)
    21 oz

    Cornstarch
    2 tsp

    olive oil
    1 tbsp

    broccolini
    2 bunch

    cooked quinoa
    2 cup

  • Spiced Ginger Carrot Soup

    Spiced Ginger Carrot Soup

    How to Make Spiced Ginger Carrot Soup

    This flavorful Spiced Ginger Carrot soup is a culinary journey that transcends borders, drawing inspiration from global kitchens. With a touch of spice and a hint of warming ginger, it’s the perfect balance of savory and sweet. This diabetes-friendly recipe would pair well with a creamy salad, like the Brussels Sprout Salad with Avocado, Artichokes, & Creamy Honey Mustard Dressing.


    15 min prep time


    20 min cook time


    8servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, 4–5 minutes.

    2. Add the minced garlic and freshly grated ginger. Sauté for about 1–2 minutes until fragrant. Stir in the coriander and turmeric. Cook for another minute to toast the spices.

    3. Add the chopped carrots to the pot and sauté for a few minutes, coating them with the aromatic spices.

    4. Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the pot and let the carrots cook until they are tender.

    5. Once the carrots are cooked, use an immersion blender to pureé the soup until smooth.
      Alternatively, carefully transfer the soup to a blender and blend until smooth, then return it to the pot.

    6. Stir in the coconut milk and season the soup with salt and pepper to taste.

    7. Let the soup simmer for a few more minutes to heat through.

    8. Serve the spiced ginger carrot soup hot, garnished with chopped fresh cilantro.

    Veggie Rich
    Low Carb
    Caribbean
    Asian
    Soup
    Vegetarian
    Vegan
    Holidays & Entertaining
    Foodie
    Dinner
    Lunch
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    Nutrition facts

    8 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      90

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      180mg

      8%

    • Total Carbohydrate
      10g

      4%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      1g

    • Potassium
      231mg
      5%

    Ingredients

    carrots (peeled and chopped)
    1 lbs

    onion(s) (chopped)
    1 whole

    garlic (minced)
    2 clove

    olive oil
    2 tbsp

    fresh ginger (grated)
    2 tbsp

    ground coriander
    1 tsp

    ground turmeric
    1/4 tsp

    salt
    1/4 tsp

    low sodium vegetable broth
    4 cup

    lite coconut milk (unsweetened)
    1 cup

    fresh cilantro (for garnish)
    1

  • Air-Fryer Salmon Bowls with Yum Yum Sauce

    Air-Fryer Salmon Bowls with Yum Yum Sauce

    How to Make Air-Fryer Salmon Bowls with Yum Yum Sauce

    This dish offers a delightful combination of flaky salmon, fluffy rice, and crisp asparagus, all drizzled with a sweet and savory sauce. The salmon is marinated in a light, flavorful mixture with Splenda U.S. Grown Stevia providing a touch of sweetness, balanced by the warmth of fresh ginger and a tang of pomegranate juice. The Yum Yum Sauce is a creamy and flavorful complement with the base of the bowl built on brown rice or a rice and quinoa mix for added protein and texture.

    Add sesame seeds or sliced avocado for an extra pop of flavor.


    15 min prep time


    12 min cook time


    2servings


    1 bowl (3 oz salmon, 1/4 cup rice, 4 oz asparagus, 2 ½ tbsp sauce)

    Print Recipe >

    Step-By-Step Instructions:

    1. To make the salmon: Add 1 tsp Splenda Stevia Sweetener, 1/2 tsp ginger, and pomegranate juice to a sealable bag. Add salmon filets, zipping the bag tightly, and gently massage around to make sure all the flavor combines with the salmon filets. Set aside to marinate for 10 minutes.

    2. Spray the air fryer with non-stick spray and carefully add salmon filets. Cook salmon 400 degrees F for 7–9 minutes, depending on thickness (be careful not to overcook!).

    3. To make the yum yum sauce: Stir together 2 tsp sweetener, 1/2 tsp ginger, and all sauce ingredients in a small bowl. Test the sauce to see if it needs any more ginger, garlic, or Splenda Stevia Sweetener and adjust accordingly.

    4. Add a tablespoon of water at a time to thin out the sauce until it is a drizzling consistency. Set aside to let the flavors combine completely.

    5. To assemble the bowl: Spray the inside of the air fryer with non-stick cooking spray. Add asparagus and give them a coating of non-stick cooking spray. Sprinkle with a little salt and pepper if desired. Cook in the air fryer at 400 degrees F for 4–5 minutes.

    6. Divide rice between two bowls. Top each with a 3-ounce salmon filet, then lay 4 ounces of the cooked asparagus to the side of the bowl. Sprinkle on green onions. Add sesame seeds and chunks of avocado if desired. Drizzle on yum yum sauce. Enjoy immediately.

    Seafood
    Asian
    Dinner
    Lunch
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    Nutrition facts

    2 Servings



    • Serving Size

      1 bowl (3 oz salmon, 1/4 cup rice, 4 oz asparagus, 2 ½ tbsp sauce)


    • Amount per serving



      Calories





      350

    • % Daily value*

    • Total Fat
      17g

      22%

    • Cholesterol
      50mg

      17%

    • Sodium
      140mg

      6%

    • Total Carbohydrate
      29g

      11%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        4g
      • Added Sugars
        0g

        0%

    • Protein
      22g

    Ingredients

    Splenda® Stevia Sweetener (divided use)
    3 tsp

    fresh ginger (grated, divided use)
    1 tsp

    pomegranate juice (for the salmon)
    2 tbsp

    salmon filets (3 ounces each)
    2 whole

    light mayonnaise (for the sauce)
    3 tbsp

    lower sodium soy sauce (for the sauce)
    1/2 tsp

    rice wine vinegar (for the sauce)
    1/2 tbsp

    garlic (grated, for the sauce)
    1/2 tsp

    paprika (for the sauce)
    1/4 tsp

    asparagus (washed, trimmed, and dried)
    8 oz

    cooked brown rice
    1/2 cup

    green onion (scallion) (sliced)
    1/4 cup

  • Tofu and Vegetable Skewers

    Tofu and Vegetable Skewers

    How to Make Tofu and Vegetable Skewers

    Fire up the grill for a healthy dinner of Tofu and Vegetable Skewers. A delicious Asian-inspired marinade adds a burst of flavor to this diabetes-friendly meal.


    40 min prep time


    15 min cook time


    4servings


    2 skewers

    Print Recipe >

    Step-By-Step Instructions:

    1. In a bowl, whisk together soy sauce, rice vinegar, sesame oil, maple syrup or agave nectar, minced garlic, and grated ginger to create the marinade.

    2. Cut the pressed tofu into cubes and place them in a shallow dish. Pour half of the marinade over the tofu, ensuring each piece is coated. Let it marinate for at least 30 minutes.

    3. While the tofu is marinating, prepare the vegetables. Thread the marinated tofu, red onion chunks, bell pepper chunks, and yellow squash rounds onto skewers, alternating between the ingredients.

    4. Preheat the grill or grill pan over medium-high heat.

    5. Grill the skewers for about 10–15 minutes, turning occasionally, until the tofu is golden and the vegetables are charred and tender. Baste the skewers with the remaining marinade during grilling for extra flavor.

    6. Once cooked, remove the skewers from the grill and let them rest for a few minutes.

    Veggie Rich
    Low Carb
    Fiber Focused
    Grilling
    Asian
    Dinner
    Vegetarian
    Vegan
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      2 skewers


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      457mg

      20%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        6g

        21%
      • Total Sugars
        10g
      • Added Sugars
        0g

        0%

    • Protein
      21g

    • Potassium
      591mg
      13%

    Ingredients

    lower sodium soy sauce
    3 tbsp

    rice vinegar
    2 tbsp

    sesame oil
    1 tbsp

    maple syrup
    2 tbsp

    garlic (minced)
    2 clove

    fresh ginger (grated)
    1 tsp

    firm tofu (pressed and cut into cubes)
    16 oz

    red onion (cut into chunks)
    1 med

    bell peppers (cut into chunks)
    2 whole

    yellow squash (sliced into rounds)
    2 med

  • Air Fryer Thai Spring Rolls with Sweet Chili Sauce

    Air Fryer Thai Spring Rolls with Sweet Chili Sauce

    How to Make Air Fryer Thai Spring Rolls with Sweet Chili Sauce

    Looking for an easy and flavorful appetizer recipe? Look no further than these Air Fryer Thai Spring Rolls with Sweet Chili Sauce! The best part? This recipe has 0 grams of added sugar! These spring rolls are packed with fresh, crunchy Napa cabbage, carrots, green onion and topped with a sweet and tangy chili sauce. Ditch the takeout menu and whip up this recipe in under 30 minutes.

     


    10 min prep time


    25 min cook time


    6servings


    1 roll and 2 tablespoons sauce

    Print Recipe >

    Step-By-Step Instructions:

    1. For the sweet chili sauce: Pour water and vinegar into a saucepan; bring to a boil over high heat. Reduce heat to medium and stir in 1/2 cup sweetener, ketchup, 1 teaspoon fresh ginger, garlic, and chili pepper; reduce heat to low and simmer for 5 minutes.

    2. Add cornstarch to a small bowl and mix with 2 tablespoons cold water until smooth. Whisk cornstarch mixture into Sweet Chili Sauce. Bring mixture back to a low boil while stirring, then remove from heat. Pour into a bowl or jar. Sauce will thicken even more as it cools. Refrigerate until serving with the Thai Spring Rolls.

    3. For the Thai Spring Rolls: In a skillet sprayed with nonstick cooking spray and heated to medium, add shredded cabbage, carrots, and green onion. Add 2 tsps. sweetener, soy sauce, and 1/2 tsp. ginger. Sauté just until wilted, about 3 minutes. Set aside to cool.

    4. Spray your air-fryer with nonstick cooking spray and heat to 390º. While your air fryer is preheating, prepare your Thai Spring Rolls. Lay out a single egg roll wrapper, so it looks like a diamond shape facing you. Scoop about 4 tablespoons of filling into the center of the wrapper. Fold the lower half over the filling, and then pull in the two corners at the same time. Roll it away from you, so it makes a baton-like shape. Take a little water to seal it if needed. Repeat for the rest of the rolls.

    5. Place Thai Spring Rolls into air fryer, 3 at a time, and give them a light coating of cooking spray. Cook for 5 – 7 minutes, turning over halfway through cooking.

    6. Remove and let cool slightly. Repeat for the second batch. Serve alongside Sweet Chili Sauce and enjoy.

    Asian
    Vegetarian
    Vegan
    Appetizers
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    Nutrition facts

    6 Servings



    • Serving Size

      1 roll and 2 tablespoons sauce


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      0g

      0%

    • Cholesterol
      0mg

      0%

    • Sodium
      200mg

      9%

    • Total Carbohydrate
      23g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        3g
      • Added Sugars
        0g

        0%

    • Protein
      4g

    Ingredients

    water (for the sauce)
    1/2 cup

    rice wine vinegar (for the sauce)
    1/2 cup

    Splenda® Stevia Sweetener (divided use)
    1/2 cup & 2 tsp

    low-sugar ketchup (for the sauce)
    2 tbsp

    fresh ginger (grated, divided use)
    1 1/2 tsp

    garlic (grated, for the sauce)
    1 clove

    Red Chili Flakes (or 1 teaspoon chopped fresh red chili pepper, for the sauce)
    1/4 tsp

    Cornstarch (for the sauce)
    1 1/2 tsp

    Chinese (napa) cabbage (thinly sliced)
    3 1/2 cups packed

    carrots (shredded)
    1 cup packed

    green onion (scallion) (sliced)
    1/2 cup

    lower sodium soy sauce
    2 tsp

    egg roll wrapper
    6 whole

  • Chicken and Cucumber Lettuce Wraps with Peanut Sauce

    Chicken and Cucumber Lettuce Wraps with Peanut Sauce

    How to Make Chicken and Cucumber Lettuce Wraps with Peanut Sauce

    Lettuce wraps are a great low-carb option that adds nutrients and a delicious crunch to your meal. These Chicken and Cucumber Lettuce Wraps with Peanut Sauce are a light meal that is fun to assemble and eat.


    20 min prep time


    10 min cook time


    4servings


    2 wraps

    Print Recipe >

    Step-By-Step Instructions:

    1. In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, sesame oil, minced garlic, and grated ginger. Add water gradually until you reach the desired sauce consistency.

    2. Assemble the lettuce wraps by laying out large lettuce leaves, placing chicken on each leaf, and topping with cucumber and carrots.

    3. Drizzle peanut sauce over the chicken and top with cilantro, scallions, and sesame seeds.

    Veggie Rich
    Low Carb
    Asian
    Main Dish
    Dinner
    Lunch
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    Nutrition facts

    4 Servings



    • Serving Size

      2 wraps


    • Amount per serving



      Calories





      240

    • % Daily value*

    • Total Fat
      11g

      14%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      450mg

      20%

    • Total Carbohydrate
      17g

      6%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        8g
      • Added Sugars
        5g

        10%

    • Protein
      23g

    • Potassium
      570mg
      12%

    Ingredients

    reduced-fat peanut butter
    1/4 cup

    lower sodium soy sauce
    2 tbsp

    honey
    1 tbsp

    rice vinegar
    1 tbsp

    sesame oil
    1 tsp

    garlic (minced)
    1 clove

    fresh ginger (grated)
    1 tsp

    water (or more to reach desired consistency)
    3 tbsp

    boneless, skinless chicken breasts (cooked and sliced)
    2 whole

    cucumber(s) (julienned (cut into thin strips about the size of matchsticks))
    1 large

    carrots (julienned)
    1 large

    fresh cilantro (chopped)
    1/2 cup

    lettuce
    8 leaves

    green onion (scallion) (thinly sliced)
    2 stalks

    sesame seeds (toasted, for garnish)
    1 tbsp

  • Orange-Rosemary Glazed Salmon with Broccolini

    Orange-Rosemary Glazed Salmon with Broccolini

    How to Make Orange-Rosemary Glazed Salmon with Broccolini

    This Orange Rosemary Glazed Salmon with Broccolini is a tasty combination of citrusy, herby, and savory flavors. It’s a healthy and elegant dish that’s perfect for an easy weeknight dinner.


    10 min prep time


    20 min cook time


    4servings


    1 6-oz filet per serving plus ½ bunch broccolini

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil
    2. Place broccolini on one side of the baking sheet and drizzle with olive oil.
    3. Pat salmon dry with paper towels and place on the other side of the baking sheet.
    4. Combine the orange zest, orange juice, broth, brown sugar, garlic, rosemary, cornstarch, and flaxseed in a small saucepan over medium heat. Cook, whisking occasionally, until the sauce reduces by half and thickens, 8–10 minutes. It should cling to a spoon.
    5. Brush sauce over the salmon. Place the baking sheet in the oven and bake until salmon reaches an internal temperature of 145 degrees F and the broccolini is tender, 6–10 minutes.
    Asian
    Caribbean
    Dinner
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 6-oz filet per serving plus ½ bunch broccolini


    • Amount per serving



      Calories





      390

    • % Daily value*

    • Total Fat
      17g

      22%

      • Saturated Fat
        3.4g

        17%
      • Trans Fats
        0g

    • Cholesterol
      90mg

      30%

    • Sodium
      300mg

      13%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        2g

        7%
      • Total Sugars
        10g
      • Added Sugars
        5g

        10%

    • Protein
      38g

    • Potassium
      1090mg
      23%

    Ingredients

    black pepper
    1/8 tsp

    salt
    1/4 tsp

    whole flax seeds
    2 tsp

    Cornstarch
    1 tbsp

    fresh rosemary (minced)
    1 tbsp

    garlic (minced)
    3 clove

    brown sugar substitute
    1 tbsp and 2 teaspoons

    low sodium chicken broth
    1/2 cup

    orange (juiced)
    2

    orange (zest)
    1

    salmon filets (6 oz. each)
    4

    olive oil
    1 tbsp

    broccolini (1 lb. total)
    2 bunch

  • Easy Garlic Bok Choy

    Easy Garlic Bok Choy

    How to Make Easy Garlic Bok Choy

    Looking for a lower carb side dish for a quick weeknight dinner? Try our Easy Garlic Bok Choy recipe! This flavorful, diabetes-friendly dish features tender baby bok choy sautéed with heart-healthy ingredients and a touch of low-sodium soy sauce, making it a delicious and blood glucose (blood sugar)-conscious addition to your meal rotation.

    Try pairing this non-starchy veggie side with Honey Soy-Glazed Salmon for a tasty and easy weeknight meal.


    5 min prep time


    10 min cook time


    4servings


    1 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat the olive oil in a large skillet over medium-high heat. Add garlic and shallots and cook, stirring occasionally, until fragrant, 1–2 minutes.

    2. In a small bowl, mix together the soy sauce, vegetable broth, and sesame oil.

    3. Add the bok choy and sauce to the skillet. Toss to coat. Cover and cook for 2–3 minutes, uncover and toss, then cover and continue to cook until bok choy is tender, 3–5 minutes more.

    4. Sprinkle with crushed red pepper.

    Veggie Rich
    Low Carb
    Asian
    Vegetarian
    Vegan
    Sides
    Gluten-Free
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 cup


    • Amount per serving



      Calories





      110

    • % Daily value*

    • Total Fat
      4.5g

      6%

      • Saturated Fat
        0.5g

        3%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      170mg

      7%

    • Total Carbohydrate
      13g

      5%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      5g

    • Potassium
      749mg
      16%

    Ingredients

    olive oil
    1 tbsp

    garlic (minced)
    5 clove

    shallots (minced)
    2 whole

    baby bok choy (roots trimmed)
    8 whole

    lower sodium soy sauce
    1/4 tsp

    low sodium vegetable broth
    2 tbsp

    sesame oil
    1 tsp

    crushed red pepper flakes
    1 tsp

  • Turkey Meatball “Wonton” Soup with Bok Choy & Carrots

    Turkey Meatball “Wonton” Soup with Bok Choy & Carrots

    How to Make Turkey Meatball “Wonton” Soup with Bok Choy & Carrots

    A unique Asian fusion recipe, this soup is a flavorful and hearty combination of tender turkey meatballs, fresh vegetables, and aromatic herbs. This balanced and satisfying dish features a rich, savory broth and an array of vibrant ingredients, making it a delightful meal that’s sure to warm you up on chilly days. Keep your meal low carb by adding a side of non-starchy vegetables to complete your meal. 


    10 min prep time


    15 min cook time


    6servings


    3 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Heat a large pot over medium-high heat. Add broth, sesame oil, soy sauce, chili-garlic sauce, and fish sauce. 

    2. Add half of the garlic, ginger, cilantro, and green onions to the pot. Transfer remaining garlic, ginger, cilantro, and green onions to a medium bowl. 

    3. Add turkey, breadcrumbs, eggs, and 5 spice powder to the bowl. Mix with your hands until well combined. 

    4. Form rounded meatballs with a tablespoon measure and drop into the pot. Simmer for 5–6 minutes, until the meatballs are cooked through. 

    5. Add bok choy and carrots to the pot and cook for another 4–5 minutes. 

    Low Carb
    Comfort Food
    Asian
    Soup
    Main Dish
    Foodie
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    6 Servings



    • Serving Size

      3 cups


    • Amount per serving



      Calories





      200

    • % Daily value*

    • Total Fat
      5g

      6%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      100mg

      33%

    • Sodium
      470mg

      20%

    • Total Carbohydrate
      15g

      5%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        4g
      • Added Sugars
        2g

        4%

    • Protein
      23g

    • Potassium
      145mg
      3%

    Ingredients

    lower-sodium chicken broth (no salt added)
    6 cup

    sesame oil
    4 tsp

    lower sodium soy sauce
    1 1/2 tbsp

    Thai style chili garlic sauce
    1 tsp

    fish sauce
    1 tsp

    garlic (minced)
    4 clove

    fresh ginger paste
    1 tbsp

    fresh cilantro (minced)
    1 bunch

    green onion (scallion) (minced)
    1 bunch

    lean ground turkey
    1 lbs

    panko bread crumbs
    1 cup

    eggs
    2 whole

    Chinese five-spice powder
    1/2 tsp

    baby bok choy (roots trimmed and roughly chopped)
    8 whole

    carrots (shredded)
    1 cup