Vegetable Soup

Ingredients:

• 1 packet fish balls (check for low-carb or keto-friendly options)

• A few shrimp

• Oyster mushrooms

• 1 small carrot, thinly sliced (use sparingly for keto, or replace with zucchini)

• Baby corn, cut (optional for keto, in moderation)

• Mustard greens

• Low-sodium chicken stock or homemade broth

• Salt, to taste

• A pinch of white pepper

• Spring onion, sliced

• Fried onions (optional garnish)

Finely Chopped Ingredients:

• 1-inch ginger, finely chopped

• 2 cloves garlic, finely chopped

• 1 small red onion, finely chopped

Instructions:

1. Cook the Aromatics: In a pot, add a few tablespoons of water instead of oil. Add the chopped ginger, garlic, and red onion. Sauté until the mixture is soft and fragrant.

2. Add Fish Balls and Vegetables: Add the fish balls, carrot (or zucchini), and baby corn if using. For any additional hard vegetables, add them at this stage to allow enough cooking time.

3. Add Water and Main Ingredients: Pour in enough water to make the broth, then add the shrimp, oyster mushrooms, and mustard greens. For added flavor, include a small chopped chili if desired.

4. Bring to a Boil: Let the soup come to a boil and simmer until the vegetables are tender and the fish balls are heated through.

5. Season and Garnish: Season with salt, chicken stock powder (or broth), and a pinch of white pepper. Add sliced spring onions and a sprinkle of fried onions if desired.

Tips:

This recipe serves 2 and can be customized with other low-carb vegetables like spinach, cauliflower, or bok choy.