Chinese Vegetable Shrimp Soup
18 May 2010
|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|
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
Chinese Vegetable Shrimp Soup Recipe