Soups

Most all doctors will have soups in their Weight Loss Surgery post-op eating plans.

Very Important:

If you are still on "Clear Liquids Diet;" You can prepare the Chinese Soups that are clear broth with additional items in the cooking phase - BUT: you MUST strain off the soup after it has cooked. Then you, as the WLS post-op patient, can have the flavored broth and the rest of the people at your table get the Goodies!

If you are in the "Post-op WLS Puree' Diet;" after the soup has cooked, put soup in blender and puree' until smooth. The flavor rich soup will be a joy. Remember the "Puree' Diet" does not have to be dull and bland ... your tastebuds can dance with the flavors of the Orient!

There are a wide variety of soups in Chinese cooking. They range from the simple to the complex. Chicken stock is the usual base for these soups. Most require a minimum of cooking time, can be prepared ahead and reheated before serving.

Egg Drop Soup

A good, basic soup that can prepare the taste buds for other menu items.

Serves 4 to 6

4 cups Chicken Stock
1 slice Gingeroot
1 Clove Garlic (smashed)
1 Egg (beaten)
1 tsp. Soy Sauce

GARNISH:
2 Green Onions (chopped)

Bring Chicken Stock to boil with Gingeroot slice and Garlic.
Slowly pour in Egg, stirring gently in the same direction.
Add Soy Sauce. Stir.
Remove to serving bowls.
Garnish with Green Onions
Serve with extra Soy Sauce.

Chinese Sizzling Rice Soup

Ingredients
3 ounces baby shrimp
3 ounces boneless, skinless chicken pieces cut into chunks
1 egg
4 tablespoons cornstarch
4 cups vegetable oil for frying
3 cups chicken broth
1 ounce mushrooms, chopped
2 tablespoons chopped water chestnuts
1/8 cup diced bamboo shoots
1/3 cup cut green beans
1/2 teaspoon salt
1 tablespoon sherry
2/3 cup uncooked white rice

Directions
-Mix together the shrimp, chicken, egg, and cornstarch.
-Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
-Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans.
Bring to a boil. Add salt and sherry.
Return to a boil. Reduce heat and allow to simmer.
-Cook Rice
-Meanwhile, heat the remaining 1 cup of oil until it is hot.
Add cooked rice and brown quickly.
Drain and add to soup. Serve and enjoy! Serves 6

Nutrition Per Serving:
Calories 164
Protein 9g
Total Fat 3g
Carbohydrates 24g

HOT AND SOUR SOUP WITH TOFU

Yield: 8 servings

Ingredients:
3 tb Vegetable oil
2 lg Sweet red peppers, cored, seeded and cut into 3/4"x1/4" strips (about 3/4 cup)
1 sm Bunch green onions, cut diagonally into 3/4" pieces (about 1 1/2 cups)
2 c Chicken broth, canned OR homemade
2 c Vegetable stock OR water (stock recipe in next post)
2 tb Soy sauce
2 ts Red wine vinegar
1/2 ts Crushed red pepper flakes
1/4 ts Salt
1/8 ts Pepper
2 tb Cornstarch
3 tb Water
1 ts Oriental sesame oil
1/2 lb Snow peas, fresh or frozen
1 lb Firm tofu, drained and cut into 1/2" cubes
1 cn (8 oz.) sliced water chestnuts, drained

Directions:
Heat oil in large saucepan over medium-high heat.
Add pepper and onion;
stir fry about 5 minutes.
Add chicken broth, vegetable stock and soy sauce.
Bring to boiling.
Lower heat; simmer for about 5 minutes.
Stir together vinegar, red pepper flakes, salt, pepper, cornstarch, water and sesame oil in a small bowl until smooth.
Add to soup with fresh snow peas; cook for about 5 minutes or until thickened and bubbly.
Add tofu, frozen snow peas if using, and water chestnuts.
Gently heat through.

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