ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Shrimp and Spinach Soup

Randy Mayor; Cindy Barr
Yield 6 servings (serving size: about 3/4 cup)
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.

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)

Nutrition 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

How to Make It

  1. 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.