Asian Soup Jar

Portions:
1

Serving Size:
1 soup jar

    Diet Types:
  • Diabetes
  • Dialysis
  • CKD non-dialysis

Ingredients

  • 1/2 cup cooked rice
  • 1/2 cup frozen broccoli, cauliflower and carrots
  • 1/2 cup shredded cabbage
  • 1 tablespoon shredded carrot
  • 1 teaspoon coconut aminos
  • 1 teaspoon sesame oil
  • 1/2 teaspoon fresh grated ginger
  • 1/2 teaspoon garlic powder
  • crushed red pepper flakes to taste (optional)
  • 1 hard cooked egg

Preparation

  1. Place the egg in a pan of water and heat to a boil. Turn heat off and leave egg in water for 8 minutes. Drain water and add cold water to cool the egg.
  2. Layer rice and vegetables in a 16 ounce glass jar.
  3. In a small bowl mix coconut aminos, sesame oil, ginger, garlic powder and red pepper flakes. Pour over rice and vegetables. Top with a lid and refrigerate.
  4. Remove jar from refrigerator at least 15 minutes before you are ready to eat.    
  5. Pour 5 ounces boiling water into the jar, close the lid and shake to combine. Let ingredients steep in unopened jar for 2 minutes.
  6. Peel and slice the hard-boiled egg. Pour contents from jar into a bowl, top with egg and enjoy!

Helpful hints

  • Coconut aminos are a lower sodium, gluten-free alternative to soy sauce. One teaspoon has 90 mg sodium compared to 305 mg sodium in one teaspoon soy sauce.
  • Use the bagged coleslaw mix instead of buying a cabbage and carrot.
  • Substitute rice noodles for rice if desired.
  • If you use a wide-mouth jar you can mix and eat the soup directly from the jar—no bowl needed.
  • Double or triple the recipe and refrigerate extra jars for a quick meal.

Nutrients per serving

Calories 290

Protein 10 g

Carbohydrates 36 g

Fat 10 g

Cholesterol 187 mg

Sodium 187 mg

Potassium 308 mg

Phosphorus 161 mg

Calcium 62 mg

Fiber 3.2 g

Renal and renal diabetic food choices

  • 1 meat
  • 2 starch
  • 2 vegetable, low potassium
  • 1 fat

Carbohydrate choices

2-1/2

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