Low-Sodium Oriental Soup
|Turnips||1 Cup (16 tbs) (1/2 Inch Cubes)|
|Julienned carrots||1⁄2 Cup (8 tbs) (2 X 1/8 Inch Strips)|
|Garlic||1 Clove (5 gm), minced|
|Shredded lettuce||2 Cup (32 tbs)|
|Bean sprouts||1 Cup (16 tbs)|
|Frozen pea pods||6 Ounce (1 Package)|
|Hot water||3 Cup (48 tbs)|
|Reduced sodium soy sauce||2 Tablespoon|
|Low sodium instant chicken bouillon granules||1 Tablespoon|
|Sesame oil||1⁄4 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Ground ginger||1⁄8 Teaspoon|
In 2-quart casserole, combine turnips, carrots and garlic.
Microwave at High for 6 to 7 minutes, or until tender.
Add remaining ingredients.
Microwave at High for 10 to 15 minutes longer, or until hot and lettuce is wilted, stirring after half the time to break apart pea pods.