Low-insulin diet soup recipe: Tofu and kelp soup - a healthy way to make it.

Nuts: Nuts are high in vitamin E, potassium, and other trace elements, and also contain a lot of protein. Walnuts, pumpkin seeds, pine nuts, sunflower seeds, peanuts, cashews, and almonds are all good varieties of nuts. Just buy them at the supermarket or farmers' market and keep them on hand.

Soup Preparation

(The reference quantity in this recipe is for two people/serving)

Tip: Drink the soup before eating. Drinking soup before eating other foods will slow down your entire meal. Eating slowly makes it easier for the body to absorb beneficial nutrients and makes it less likely to feel hungry. As the saying goes, "Hurry up with work but not with eating." This means to work quickly and savor slowly.

1. Tofu and Bean Sprout Soup

Ingredients: 1 block of tofu, 100g of bean sprouts, 2 tablespoons of vegetable oil, a pinch of salt.

Tools: Casserole or soup pot

Instructions:

(1) Rinse the tofu with water and cut it into small cubes. 1. Wash the tender pea shoots, cut them into large sections, blanch them in hot water for 10 seconds, then rinse them with cold water.

(2) Place a clay pot on the stove, add clear broth and bring to a boil.

(3) Add tofu cubes to the clay pot, boil for three minutes, then add the pea shoots and a suitable amount of salt. Do not cook for too long.

2. Kelp and Shredded Pork Soup
Ingredients: 50g rehydrated kelp, 20g lean pork, clear chicken broth, a little salt.

Tools: Stainless steel soup pot
Instructions:

(1) Wash the kelp and cut it into rectangular strips; wash the lean pork and cut it into shreds.

(2) Place a soup pot on the stove, add clear chicken broth and bring to a boil.

(3) Add the shredded pork and salt to the soup pot, cook for 2 minutes, then add the kelp and cook until done.