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    Soup: 1.5 pt. Asian Soup


    Source of Recipe


    Ella

    List of Ingredients




    1 Tbs Olive or peanut oil
    1/4 C Chopped fresh ginger
    1/4 c chopped garlic
    2 (32 ounce) containers of fat free chicken broth
    1/2 cup cornstarch
    1 pkg (10.5 0z) extra firm tofu Cut into 1/4 inch pcs
    1 can (8 oz ) straw mushrooms, drained
    1 can (8 a0z ) sliced bamboo shoots, drained
    1/2 cup soy sauce
    1/4 cup rice wine vinegar
    1 Tbs sugar
    1 tsp crushed red pepper flakes
    2 bags (16 oz ea) Oriental style frozen vegetables such as broc, carrots and water chestnuts.
    1 lb fresh peeled and deveined or frozen or canned shrimp
    1/4 cup chopped fresh cilantro
    1 pkg (10 oz) spinach, trimmed and coarsely chopped

    Recipe



    In large pot, heat oil over medium heat. Add ginger and garlic. Cook until tender, 3 or 4 minutes. Combine 1 cup broth with cornstarch until smooth. To pot, add cornstarch mixture, remaining broth, tofu, mushrooms, bamboo shoots, soy sauce, vinegar, sugar and crushed red pepper flakes. Bring to a boil and cook until thickened. Add froen vegetables, shrimp and cilantro. Simmer until shrimp is just opaque, about 10 minutes. Stir in spinach
    until just wilted.

    Makes about 20 cups. Per cup:
    87 cal, 9 g protein, 2 g fat, 25 mg chol, 9 g carbs, 751 mg sodium, and 2 gr fiber.

 

 

 

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