This Bowl of Savory Snow Soup has a Savory, Umami & Buttery Rich Flavor with a bit of kick. It gets its name from the added Snow Fungus, which does an excellent job at replacing Noodles or Pasta in a soup for a Keto Chicken Noodle Soup and offering up some interesting health benefits. Enjoy this soup with various other meats. Add diced Chicken, Beef, Pork, Sausages or Meatballs.
Plus, it is too simple! Throw all the ingredients into a pot and whisk well, add your Proteins, soaked and torn Snow Fungus. Bring it to a boil, reduce the heat and simmer for 30 minutes. That’s all it takes to make this incredible Keto Soup.
Savory Snow Soup Base
This soup is designed to center around the protein used and is derived from the Chicken Noodle Soup. Complimentary ingredients such as a Butter & Butter Popcorn seasoning to give a Buttery, Rich Flavor. With Onion, Garlic, and Umami from the MSG. A bit of heat and acidity from the Cayenne Pepper & Cream of Tartar. All of these ingredients works together, no matter the type of protein added.
Add in your choice of Herb, depending on the protein being added. For Chicken, Savory or Sage are excellent. With Pork, you may want to use Thyme and for Beef, maybe some Rosemary. Use Parsley as an all around herb, no matter the type of protein used.
Soup Base
- 8 Cups water
- 3-4 Tbl Butter or Rendered Fat
- 3 Tbl Chicken Bouillon Powder
- 1/2 Tbl Onion Powder, Butter Popcorn Seasoning & MSG – each
- 1 tsp Garlic Powder
- 1/2 tsp Savory or other Herb
- 1/4 tsp Cream of Tartar
- 1/8 tsp Cayenne Pepper – or more, can use Black or White Pepper
Chicken Powder
Either 3 Tbl of Chicken Broth Powder or the use of 4 Maggi Chicken Bouillon cubes.
Butter Popcorn Seasoning
The addition of Butter Popcorn Seasoning adds a bit of Salt and a rich Butter Flavor. I pick mine up at the Bulk Barn.
MSG
The MSG introduces that wonderful Umami Rich Flavor. These are available at any local Asian grocery store, such as T&T.
Savory Snow Soup Proteins
Because of the ingredients used in the soup are complimentary to any kind of protein you add. Anything can be added, including leftover meats or other proteins from ground, diced or thinly sliced Chicken, Pork, Beef to Sausages or Meatballs.
Since the proteins added are small, there is no need to cook them before throwing them into the soup. Just add them raw, bring the soup to a boil and simmer for 30 minutes. By the time the soup is ready, the proteins will have been cooked through. Except for ground meats, these you can be browned in a large or deep skillet before adding in the remaining ingredients for the soup. Optionally, you could do the same with small diced meats before adding in the Soup Base.
Chicken Breast
Dice 1 lb of Chicken Breast to add to the soup. Leftover Chicken or Turkey can also be stripped or diced and added to the Soup.
Snow Fungus
Enjoy this Fountain of Youth Soup on the regular, and you’ll have Smooth Skin with a Vibrant & Glowing complex. Snow Fungus is rich in Collagen and may even be better than Hyaluronic Acid, reaching deeper into the Skin. It hydrates and brightens the skin while providing anti-aging properties.
Even if not for the huge skin benefits. There are other Health Benefits of interest to be derived from Snow Fungus for the promotion of Kidney, Lung, Heart, Brain & Digestive functions. This stuff is just amazing!
The Culinary use for Snow Fungus in this recipe is used to give the soup that Pasta or Noodle feel and does an excellent job at creating a Slurpishly good Soup. It’s sort of like Rice Noodles, except these are 100% Keto.
Snow fungus can be handled a few different ways depending on if you want large chunks of it, or in smaller pieces. Either way you choose, the Snow Fungus needs to be soaked while you prepare the Snow Soup Base and then strained well with a sieve. Shaking out any excess water.
Dried Snow Fungus
These are large Snow Fungus that will rehydrate quickly and soften while simmering. Don’t pick up the smaller ones, since they remain crunchy even after rehydrating and simmering.
These can be picked up at your local Asian market like T&T.
Snow Fungus Head
You only need 1 head for the entire soup. Soak and rinse the head to wash away any debris and soften.
Snow Fungus Root
The root you will want to remove, since this much denser.
Crushed Snow Fungus
For smaller pieces, crush the Snow Fungus while it is dry into a bowl. Don’t go too crazy, just enough to break it down into small pieces or medium pieces. Then fill with Water and set it aside. It will rehydrate pretty quick. This step is for washing and rehydrating the Snow Fungus before placing it into the soup.
Crushed Snow Fungus
Crush the Dry Snow Fungus into a bowl and fill with water. Strain well before adding to the Soup. Shake the sieve to get rid of any excess water.
Torn Snow Fungus
For better control over the size, soak the whole head of Snow Fungus in water first to rehydrate it. Then you can easily pinch or tear small pieces off to the desired size, discarding the root. These can also be sliced to the desired size.
Soaking Snow Fungus
Place a head of Snow Fungus into a bowl with Water. It will rehydrate pretty quickly. Empty the water out and strain in a sieve. Shake the sieve to get all excess water out.
Pinched Snow Fungus
Pinch off the desired size pieces and add to the Soup base to bring to a boil.
Equipment
- 1 Soup Pot or Deep Pan
- 1 Bowl for soaking the Snow Fungus
- 1 Sieve
- 1 Whisk
- 1 Digital Scale
Ingredients
- 1 Head Snow Fungus
- 1 lb Diced Chicken Breast - or other proteins, see notes
Snow Soup Base
- 8 C Water
- 3-4 Tbl Butter
- 3 Tbl Knorr Chicken Powder
- 1/2 Tbl Onion Powder, Butter Popcorn Seasoning & MSG - each
- 1 tsp Garlic Powder
- 1/2 tsp Savory - or other Herb
- 1/4 tsp Cream of Tartar
- 1/8 tsp Cayenne Pepper - or use Black or White Pepper
Instructions
- Place the Snow Fungus into a bowl and fill with water to set aside.
- Combine all the ingredients for the Snow Soup Base into a Soup Pot or deep pan and whisk well.
- Dice Chicken Breast, weighing out 1 lb, and add to the Soup. Empty the water out from the Snow Fungus and then strain through a sieve. Shake to get rid of any excess water. Tear the Snow Fungus into the desired size, discarding the root, and add to the soup.
- Bring the Soup to a boil over max heat while mixing. Reduce the heat to medium and simmer for 30 minutes, stirring once in a while.