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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 120
  • Calories from fat: 14%
  • Fat: 1.9g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.5g
  • Protein: 17.1g
  • Carbohydrate: 6.5g
  • Fiber: 0.3g
  • Cholesterol: 115mg
  • Iron: 2.2mg
  • Sodium: 861mg
  • Calcium: 52mg

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

  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.
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