Delicious Asian Soup
- Ready In:
- 50mins
- Ingredients:
- 17
- Serves:
-
10-12
ingredients
- 2 tablespoons oil
- 1⁄4 cup chopped fresh ginger
- 1⁄4 cup chopped fresh garlic
- 2 (32 ounce) cans chicken broth, plus
- 2 cups chicken broth (or more if desired)
- 1⁄2 cup cornstarch
- 1 (10 1/2 ounce) package firm tofu, cut in 1/4 inch pieces
- 1 (8 ounce) can straw mushrooms or (8 ounce) can regular canned mushrooms
- 1 (8 ounce) can bamboo shoots, drained
- 1⁄2 cup soy sauce
- 1⁄4 cup rice wine vinegar (must use ONLY rice wine vinegar, NOT regular white vinegar)
- 1 tablespoon white sugar
- 1 teaspoon crushed red pepper flakes
- 2 (16 ounce) bags frozen oriental-style vegetables
- 1 lb peeled uncooked shrimp
- 1⁄4 cup chopped cilantro
- 1 (10 ounce) package fresh spinach, trimmed and chopped
directions
- In a large pot, heat oil.
- Over medium heat, saute ginger and garlic, cook until tender (about 3-4 minutes).
- Combine 1 cup broth with cornstarch until smooth.
- To the pot, add the cornstarch/broth mixture, remaining broth, tofu, mushrooms, bamboo shoots, soy sauce, vinegar, sugar and crushed red pepper flakes; bring to a boil, cook until thickened.
- Add frozen veggies, shrimp and cilantro.
- Simmer until shrimp is just opaque (about 10 minutes).
- Stir in spinach, just until wilted.
- Note: you may use frozen spinach (drained and chopped) in place of fresh spinach.
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