Oriental Soup with Mushrooms, Bok Choy, and Shrimp

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 Cooking Light Fresh Food Fast

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Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 20%
  • Fat: 2g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.3g
  • Protein: 15.1g
  • Carbohydrate: 4.9g
  • Fiber: 0.9g
  • Cholesterol: 112mg
  • Iron: 2.7mg
  • Sodium: 534mg
  • Calcium: 63mg

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. 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. 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.

 

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