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I’m half Asian & eat a lot of stuff like this modified Korean soft tofu soup. Pork, Clams, calamari, crab, shrimp, mussels, etc. soft tofu. Mushrooms, zucchini, red peppers, onion, garlic. Seaweed noodles in the broth, No rice. It’s low carb this way.
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2088 kcal
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Fat: 136.18g | Prot: 145.49g | Carbs: 88.53g.
Breakfast: Oasis Low Carb Sprouted Wheat Bread, Dole Green Onion, Meijer Frozen Brussels Sprouts, Wegmans Mushrooms, Avocado Vegetable Oil , Great Value Egg Makers, Costco Beefsteak Tomato, Red Sweet Pepper, Follow Your Heart Vegan Gourmet Cheese Alternative Cheddar, Trader Joe's Teeny Tiny Avocado. Lunch: Skinnydipped Bites Dark Chocolate Hazelnut Fudge, Stryve Beef Biltong Smoked, Parm Crisp Snack Mix, HEB Unsweetened Coconut Chips, Clancy's Original Pork Rinds. Dinner: Season Brand Skinless & Boneless Fillets of Mackerel, Soondubu Jjigae. more...
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 Comments
And kimchi and the stuff that made the broth. But I ran out of characters to explain it, when I posted. It’s yummy!
02 Apr 23 by member: Artemis Bane
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I've been looking for a low carb option. Thanks for sharing.
03 Apr 23 by member: Swayneman
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@swayneman. So the trick to these noodles, is to cook them in something with s little liquid. Because you’ll open the bag and go, whuuuuut? Because they’re crunchy out of the bag. They get softer when you cook them. And if you want a noodle like an Asian glass noodle, then it needs to be overnight. So cook it, reheat the next day and it’s the perfect texture. Same as a glass noodle. For rice, I use half rice and half cauliflower rice. For the rice I use Korean sprouted brown rice with the 12 grains for extra fiber. It’s really healthy but hard to find except in a good Korean or Japanese grocery.
03 Apr 23 by member: Artemis Bane
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Thank you Artemis Bane for the tips. Sounds like you know how to cook.
03 Apr 23 by member: Swayneman
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Lol that’s the problem. Lol
03 Apr 23 by member: Artemis Bane
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Artemis Bane's Weight History
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