Delicious Asian Soup

This is an original Asian soup recipe from a popular Asian restaurant in California, sent to me by my girlfriend who resides there. This is one of the best, and easy to make Asian soup recipes around, a must-try. (Note: if you are not a big fan of tofu, then it may be omitted if desired, but I think that the soup has a much better taste with the tofu added)

• Ready In: 50 mins
• 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 1/2ounce) package firm tofu, cut in 1/4 inch pieces
• 1 (8 ounce) can  straw mushrooms or 1 (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

1. In a large pot, heat oil.
2. Over medium heat, saute ginger and garlic, cook until tender (about 3-4 minutes).
3. Combine 1 cup broth with cornstarch until smooth.
4. 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.
5. Add frozen veggies, shrimp and cilantro.
6. Simmer until shrimp is just opaque (about 10 minutes).
7. Stir in spinach, just until wilted.
8. Note: you may use frozen spinach (drained and chopped) in place of fresh spinach.