Shrimp and Spinach Soup

Randy Mayor; Cindy Barr
You can prepare the seasoned broth up to a day in advance, omitting the shrimp and spinach. Shortly before serving, reheat the broth, and stir them in.

Yield:

6 servings (serving size: about 3/4 cup)

Recipe from

Nutritional Information

Calories 120
Caloriesfromfat 14 %
Fat 1.9 g
Satfat 0.3 g
Monofat 0.2 g
Polyfat 0.5 g
Protein 17.1 g
Carbohydrate 6.5 g
Fiber 0.3 g
Cholesterol 115 mg
Iron 2.2 mg
Sodium 861 mg
Calcium 52 mg

Ingredients

1/2 cup water
1/2 cup matchstick-cut peeled fresh ginger
1/4 cup mirin (sweet rice wine)
2 tablespoons low-sodium soy sauce
2 (14-ounce) cans vegetable broth
1 pound medium shrimp, peeled and deveined
2 cups bagged prewashed spinach (about 2 ounces)

Preparation

Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in shrimp; cook over medium heat 2 minutes or until shrimp are almost done. Stir in spinach; cook 1 minute, stirring occasionally.

Note:

Bruce Weinstein and Mark Scarbrough,

November 2004