Shrimp and Spinach Soup

Name: Shrimp and Spinach Soup
Yield: 6 servings (serving size: about 3/4 cup)
Ingredients: ½ cup water; ½ cup matchstick-cut peeled fresh ginger; ¼ 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)

1 Rating
1 Review

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.

By Bruce Weinstein and Mark Scarbrough

Recipe by Cooking Light November 2004

Gallery

Credit: Randy Mayor; Cindy Barr

Recipe Summary

Yield:

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

Nutrition Info

Ingredients

½ cup water
½ cup matchstick-cut peeled fresh ginger
¼ 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)

Directions

Step 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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Nutrition Facts

Per Serving:

120 calories; calories from fat 14%; fat 1.9g; saturated fat 0.3g; mono fat 0.2g; poly fat 0.5g; protein 17.1g; carbohydrates 6.5g; fiber 0.3g; cholesterol 115mg; iron 2.2mg; sodium 861mg; calcium 52mg.

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scargosun

05/04/2009

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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