Bacon and PakChoy Creme Soup

4 cups water
2 cups Unsweetened Soy Milk
400 grams shirataki (cut into more manageble pieces)( about 2 packs)
60 grams of Camemebert Cheese ( Any cheese will work...use what yu have :)( about 2 oz)
120 grams bacon (about 6-8 slices)
2 medium Pak Choy
45 g shitakii mushrooms(your favorite muxhrooms will work)( 3 mushrooms)
2 T parmesan cheese
1 T butter
1 T olive oil
2 tsp Salt
2 tsp Pepper
2 tsp garlic powder
2 bouillon cubes

Directions:
Cut the bacon finely, slice the mushrooms and cut the pak choy into bite size pieces. In a soup pot add the butter and olive oil, bacon and saute, when the bacon is almost done ( nice and brown but not crispy) add the pak choy and mushrooms saute about 2 minutes. ( I used real garlic so I added 3 finely minced cloves at this point too so they did not burn)

Add the water, soy milk and cheese. Bring to a low boil and lower the heat to simmer. Add shirataki and spices and Simmer for about 20 minutes. Please adjust seasoning to taste. You can garnish with fresh parsley and Parmesan cheese.

note: this is a great base to make many soups.. drop the pak choy add spinach, kale or triple the mushrooms and make it a cream of mushroom soup.. If you can use homemade chicken broth and drop the bouillon cubes. Will taste better and be better for you... :) Lastly, I use this to free up my fridge before shopping and it also saves me buying cream which here in Japan is about $20. 00 per liter(1 quart) compared to 3 dollars for soy milk.
Also if you want to save on carbs drop the mushrooms. When I made it today, I had three shitakii mushrooms so I put them in and it was great :)

Nutrition info:
Serves 4 as main course or 6 to 8 as a side
4 grams if served as main course and less of course as a side :)