Low Sodium Hearty Abalone Soup
Dive into the soothing flavors of our Low Sodium Hearty Abalone Soup, a nourishing and elegant dish designed for health-conscious food lovers. This recipe features tender slices of fresh abalone simmered to perfection in a delicate blend of low sodium chicken stock and fragrant aromatics like ginger, garlic, and leeks. Packed with nutrient-rich vegetables like baby bok choy, carrots, and shiitake mushrooms, this soup delivers a hearty yet light meal bursting with umami and natural goodness. A hint of white pepper and fresh lemon juice enhances the depth of flavor, while the parsley garnish adds a vibrant finish. Ideal for cold evenings or as a centerpiece for a sophisticated dinner, this abalone soup proves that delicious and healthy can go hand-in-hand. Perfect for fans of seafood, low sodium diets, and wholesome comfort food.
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Recipe Information
Ingredients
- 500 grams Fresh abalone
- 4 cups Low sodium chicken stock
- 2 cups Water
- 1 large Carrot
- 2 Celery stalks
- 1 medium Leek
- 1 inch piece Ginger
- 3 Garlic cloves
- 100 grams Shiitake mushrooms
- 2 heads Baby bok choy
- 1 tablespoon Olive oil
- 0.5 teaspoon White pepper
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Fresh lemon juice
Instructions
Prepare the vegetables: dice the carrot, slice the celery, chop the leek, slice the ginger into thin strips, mince the garlic, and clean and slice the shiitake mushrooms.
Heat the olive oil in a large soup pot over medium heat. Add the leek, carrot, celery, and garlic. Sauté until the vegetables are just soft, about 5 minutes.
Add the ginger and mushrooms to the pot and cook for an additional 5 minutes, stirring occasionally.
Pour in the low sodium chicken stock and water. Stir in the white pepper. Increase the heat to bring the mixture to a boil, then reduce the heat to low and let the soup simmer for 30 minutes.
Meanwhile, clean the abalone thoroughly under cold running water. Slice the abalone into thin pieces, about 1/8 inch thick.
Add the sliced abalone and baby bok choy to the soup. Continue to simmer gently for another 15 minutes until the abalone is tender but not rubbery.
Stir in the lemon juice and taste the soup, adjusting the seasoning with white pepper if needed (avoid adding salt to keep it low sodium).
Serve hot, garnished with freshly chopped parsley.
Nutrition Facts
Calories |
946 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 422 mg | 141% | |
| Sodium | 2571 mg | 112% | |
| Total Carbohydrate | 78.3 g | 28% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 15.4 g | ||
| Protein | 101.5 g | 203% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 873 mg | 67% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2241 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
