Photo: Oxmoor House
Prep Time
3 Mins
Cook Time
12 Mins
Yield
6 servings (serving size: 1 2/3 cups)

This simple clear soup featuring mushrooms, bok choy, and shrimp is a speedy supper option.  Serve with gourmet crackers for a light meal. 

How to Make It

Step 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.

Step 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.

Chef's Notes

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.

 

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