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Rice Noodle Soup With Escarole And Shrimp

Yield 5 servings (serving size: 1 cup)

Ingredients

  • 2 ounces uncooked bean threads (cellophane noodles), broken in half
  • 2 (14 1/2-ounce) cans vegetable broth
  • 1/2 pound medium shrimp, peeled, deveined, and chopped
  • 1 cup thinly sliced escarole
  • 2 tablespoons chopped fresh cilantro

Nutrition Information

  • calories 107
  • fat 1.6 g
  • satfat 0.2 g
  • protein 9.4 g
  • carbohydrate 13.1 g
  • cholesterol 69 mg
  • iron 1.4 mg
  • sodium 890 mg
  • caloriesfromfat 13 %
  • fiber 0.3 g
  • calcium 43 mg

How to Make It

  1. Cook noodles according to package directions; drain.

  2. Bring broth to a boil in a medium saucepan. Add shrimp; reduce heat, and simmer 3 minutes. Add escarole; cook 30 seconds. Stir in noodles. Sprinkle cilantro evenly over each serving. Serve warm.

Oxmoor House Healthy Eating Collection