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.
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)
How to Make It
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.
I think this recipe has potential for me. The mirin was a little too strong as was the ginger but I liked the simplicity of it. I added shitake mushrooms, snow peas and scallions as well. I only had chicken broth and I think that might have enhanced the mirin too much. I will def try again though with veg broth and cut back on the mirin and ginger.
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