A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Hearty Asian Style Soup
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serves/makes:
ready in:
under 30 minutes
under 30 minutes
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 ounce size) straw mushrooms (you may use regular mushrooms)
1 can (8 ounce size) sliced bamboo shoots, drained
1/2 cup soy sauce (lite is fine)
1/4 cup rice wine vinegar
1 tablespoon sugar
1 teaspoon crushed red pepper flakes
16 ounces each Asian 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
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.
added by
cowboycook
nutrition data
Nutritional data has not been calculated yet.
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