As we get older, one of the many things that we need to watch is our blood sugar levels. I am always looking for ways to cut down on my refined carbohydrates; but this particularly difficult for me, because I am such a lover of carbs. Growing up I used to eat a lot of Top Ramen—all by itself. It was so tasty and so not healthy for you! I came up with my own healthier version after eating at a noodle restaurant in Ann Arbor, while visiting my daughter.
I decided to replace half the noodles with zucchini pasta and the other half with ½ serving of angel hair pasta. Eating foods with a low glycemic index is key in keeping our blood sugar levels from having large increases. Believe it or not, spaghetti (white) has glycemic index of 44, according to Dummies.com. The Mayo Clinic states a low glycemic index is between 1 and 55. It should be cooked al dente. Overcooking the pasta, surprisingly increases the glycemic index.
My soup base is just five ingredients: organic chicken stock, reduced sodium soy sauce, sesame oil, garlic clove (smashed), and fresh ginger (sliced and smashed). Sliced Chinese barbecue pork and hardboiled egg are my protein ingredients. Then I topped the soup with some bean sprouts and green onions.
What makes this recipe so easy is a lot of the prep work can be done in advance. The Chinese barbecue pork was actually a leftover. The zucchini pasta was spiralized the day before and stored in a zip lock storage bag. The hardboiled eggs can also be cooked ahead of time. The soup base can be made in a few minutes, while cooking the angel hair and zucchini “al dente.” This soup is just perfect for cold fall and winter nights and it’s delicious and healthy too!
- 1 (32 ounce) package organic chicken stock
- 1 teaspoon reduced sodium soy sauce
- ½ teaspoon sesame oil
- 2 slices fresh ginger (smashed)
- 1 garlic clove (smashed)
- 4 ounces “al dente” cooked angel hair pasta
- 2 medium zucchini, spiralized and cooked “al dente”
- Chinese barbecue pork slices*
- 4 hardboiled eggs, halved
- Bean sprouts
- 2 green onions, sliced thinly on the diagonal
*Recipe for Chinese barbecue pork is in previous post.
- Using a medium pot, heat chicken stock, soy sauce, sesame oil, ginger and garlic. After it boils, let it simmer until you are ready to assemble the soup.
- Cook the angel hair pasta until it is “al dente.” At the same time, steam the zucchini pasta until it is “al dente.”
- Pour the soup base into individual soup bowls. Add the angel hair and zucchini. Then top with barbecue pork slices, eggs, bean sprouts and green onions. Serve immediately.