This simple clear soup featuring mushrooms, bok choy, and shrimp is a speedy supper option. Serve with gourmet crackers for a light meal.
2 teaspoons dark sesame oil
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)
How to Make It
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.
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.
You can use most any greens in place of the baby bok choy, including spinach or napa (Chinese) cabbage.
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