Oriental Soup with Mushrooms, Bok Choy, and Shrimp Recipe Print Page

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Photo by: Photo: Oxmoor House

Oriental Soup with Mushrooms, Bok Choy, and Shrimp

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

Oxmoor House APRIL 2009

Yield: 6 servings (serving size: 1 2/3 cups)
Cook time:12 Minutes
Prep time:3 Minutes

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.

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

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Oriental Soup with Mushrooms, Bok Choy, and Shrimp recipe