Oriental Soup with Mushrooms, Bok Choy, and Shrimp

Oriental Soup with Mushrooms, Bok Choy, and Shrimp Recipe
Photo: Oxmoor House
This simple clear soup featuring mushrooms, bok choy, and shrimp is a speedy supper option.  Serve with gourmet crackers for a light meal. 

Yield:

6 servings (serving size: 1 2/3 cups)

Recipe from

Recipe Time

Prep: 3 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 102
Caloriesfromfat 20 %
Fat 2 g
Satfat 0.4 g
Monofat 0.1 g
Polyfat 0.3 g
Protein 15.1 g
Carbohydrate 4.9 g
Fiber 0.9 g
Cholesterol 112 mg
Iron 2.7 mg
Sodium 534 mg
Calcium 63 mg

Ingredients

2 teaspoons dark sesame oil
Cooking spray
2 (3 1/2-ounce) packages shiitake mushrooms, trimmed and thinly sliced
3 tablespoons chopped peeled fresh ginger
3 cups fat-free, less-sodium chicken broth
3 cups water
1 tablespoon low-sodium soy sauce
3 cups coarsely chopped baby bok choy
2 tablespoons sliced green onions
2 tablespoons chopped fresh cilantro
1 pound peeled and deveined shrimp
1/4 cup fresh lime juice (about 3 limes)

Preparation

1. Heat oil in a large Dutch oven coated with cooking spray over medium-high heat; sauté mushrooms and ginger 5 minutes or until liquid evaporates and mushrooms darken.

2. Add broth, 3 cups water, and soy sauce; bring mixture to a boil. Stir in bok choy and next 3 ingredients; cover, reduce heat, and simmer 3 minutes or until shrimp are done. Stir in lime juice just before serving.

Note:

You can use most any greens in place of the baby bok choy, including spinach or napa (Chinese) cabbage.

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

 

Cooking Light Fresh Food Fast

April 2009
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