Hearty Asian Style Soup Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 4

Ingredients:
1 tablespoon peanut oil
1/4 cup chopped fresh ginger
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" squares
1 can [8 oz] straw mushrooms [You may use regular mushrooms]
1 can [8 oz.] sliced bamboo shoots, drained
1/2 cup soy sauce [I use the lite soy sauce]
1/4 cup rice wine vinegar
1 tablespoon sugar
1 teaspoon crushed red pepper flakes
16 ounces Each Oriental style frozen vegetables such as broccoli, carrots, water chestnuts; can use fresh veggies also]
1 pound fresh peeled and deveined or frozen or canned shrimp
1/4 cup chopped fresh cilantro
10 ounces fresh spinach, trimmed and coarsely chopped

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Directions:

In large pot, heat oil over medium heat. Add ginger and garlic; cook until tender, 3-4 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 frozen vegetables, shrimp and cilantro. Simmer until shrimp is opaque or thawed if using frozen], about 15 minutes or so. Stir in spinach until just wilted.

This recipe from CDKitchen for Hearty Asian Style Soup serves/makes 4

Recipe ID: 6336

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