Chicken and tofu soup

To die for Chicken and tofu soup and so easy

I tried this soup in Hong Kong in a hole in the wall place and it really tastes like grandmas’ soup with the delicious cabbage and rice noodles. But this low carb versions doesn’t include with the rice noodles and substitutes more of the cabbage and broccoli to make it heartier and healthy to boot!

The twin aromas that start off the dish well is the ginger and garlic scraping the pan with a nice canola cooking oil which is a good oil for diabetics and the addition of the sesame oil towards the middle really brings home a total package of comfort food.

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Ingredients for this chicken and tofu soup recipe

2 large pieces chicken either breast or thighs sliced into cubes

2 cloves of garlic

1 inch strip of peeled ginger and sliced into thin pieces

2 tbsp of oyster sauce

2 tbsp low soy sauce

2 tbsp sesame oil

2 tbsp canola oil

1 cup of firm tofu cut into small chunks

1/2 tsp red chili pepper

1/2 tsp salt

1 cup napa cabbage cut into small slices

1 cup of broccoli

2 bay leaf

4 spring onions sliced

1/2 lime to taste

How to make this chicken and tofu soup recipe

In a small bowl marinate the chicken with the oyster sauce, salt, chilli pepper and set aside

I a large skillet of pot, add the canola oil and ginger / garlic mixture and mix until it is aromatic

Add the chicken and then soy sauce along with the bay leaf and mix well

Eventually add the cabbage, lime, broccoli and sliced onions to the mixture and cover the skillet with a lid and continue cooking.

Taste soup to see if more seasoning is needed and if it is okay, turn off the heat and let it cook on its own heat.

Plate your soup and add some sides to this

This dish is good on its own but if you want to add some more delicious food to this consider these recipes:

Apple Cole slaw

Ground beef and broccoli

Keto cauliflower fried rice

Tofu and black bean salad