4 cup shredded Chinese cabbage
2 teaspoon salt
6 cups water
4 oz chopped scallions
4 oz cooked medium sized shrimp -each cut in half
1/2 cup sliced celery
Combine cabbage with water, celery, and salt in saucepan. Bring to a boil. Cover and cook over low heat for 10 minutes, or until cabbage is tender but still crisp.
Ladle, evenly divided into soup bowls. Sprinkle each portion with one ounce chopped scallions. Place one ounce shrimp in each bowl.
Carb Count: 3.6 carbs per serving. Makes 4 servings.
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