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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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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 280 Calories from Fat 18

% Daily Value*

Total Fat 2 g3%

Saturated Fat 0.36 g1.8%

Trans Fat 0 g

Cholesterol 127.7 mg42.6%

Sodium 1972.9 mg82.2%

Total Carbohydrates 23 g7.8%

Dietary Fiber 5.3 g21.3%

Sugars 8.4 g

Protein 42 g84.3%

Vitamin A 41% Vitamin C 15.5%

Calcium 46.4% Iron 39.1%

*Based on a 2000 Calorie diet

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Chinese Vegetable Shrimp Soup Recipe