Hearty Asian-style Soup
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
- 1 tablespoon peanut oil
- 1/4 cup chopped gingerroot
- 1/4 cup chopped garlic
- 48 ounces fat-free chicken broth
- 1/2 cup cornstarch
- 10 1/2 ounces extra firm tofu, cut in 1/4-inch squares
- 1 (8 ounce) can straw mushrooms
- 1 (8 ounce) can bamboo shoots
- 1/2 cup light soy sauce
- 1/4 cup rice wine vinegar
- 1 tablespoon sugar
- 1 teaspoon crushed red pepper flakes
- 2 (16 ounce) bags frozen oriental-style vegetables
- 1 lb shrimp (cooked, uncooked, canned or fresh)
- 1/4 cup chopped fresh cilantro
- 1 (10 ounce) package fresh spinach, trimmed and coursley chopped
Recipe
- 1 in large pot, heat oil over medium heat.
- 2 add ginger and garlic and cook until tender (3-4 minutes).
- 3 combine 1 cup of broth with corstarch until smooth.
- 4 add to the pot the cornstarch mixture, remaining broth, tofu, mushrooms, bamboo shoots, soy sauce, vinegar, sugar and crushed red pepper flakes.
- 5 bring to a boil and cook until thickened.
- 6 add frozen vegetables, shrimp and cilantro.
- 7 simmer until vegetables and shrimp are thawed (if using fresh shrimp simmer until opaque)- about 15 minutes.
- 8 stir in chopped spinach and simmer until just wilted.
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