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Chinese Vegetable Shrimp Soup

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Ingredients
  Defatted chicken stock/Low sodium chicken broth 4 Cup (64 tbs)
  Peeled and chopped cucumber 2 Cup (32 tbs)
  Shiitake mushrooms 3 , rinsed and slivered
  Canned bamboo shoots 1⁄2 Cup (8 tbs), slivered
  Shredded spinach 1⁄2 Cup (8 tbs)
  Chopped shrimp 1⁄2 Cup (8 tbs)
  Reduced sodium soy sauce 1 Teaspoon
  Garlic 1 Clove (5 gm), halved
  Ginger root slice 1 , cut 1/4 inch thick
Directions

In a large saucepan, combine the stock or broth, cucumbers, mushrooms, bamboo shoots, spinach, shrimp, soy sauce, garlic and ginger.
Bring to a boil, then reduce the heat.
Gently simmer, uncovered, for 20 minutes.
Remove the garlic and ginger

Recipe Summary

Cuisine: 
Chinese
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Vegetable

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