Great recipe. I substituted chicken for beef. This allowed me to cook it in 1 hour. For garlic and ginger, I bought a jar already mixed. I added sliced white mushroom at about 30 minutes cook point and 4 packs ramen noodles, 3 minutes before serving. I wanted Udon noodles but couldn't get it at my local store. For the Ramen noodles, just add the noodles. Discard the flavoring packets. For chilli-Garlic mix, I kept to recipe but after serving kids portions, I added x3 portions more. When kids wanted more later, they go the adult version and still loved it. Maybe their palette is getting down the spice road as they love Indian food. I chopped to Bok Choy into big slices to help fit in the serving bowls prior to cooking.
Oriental Soup with Mushrooms, Bok Choy, and Shrimp
More From Oxmoor House
- 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
- 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)
- 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.
You can use most any greens in place of the baby bok choy, including spinach or napa (Chinese) cabbage.
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