Hearty Asian-Style Soup

Recipe found in Chef's Ezine

2 Points Per Serving

1 Tbs. peanut oil

1/4 cup chopped fresh ginger

1/4 cup chopped garlic

2 (32 oz) + 2 cups fat-free chicken broth [I used bouillon and water to make the broth]

1/2 cup cornstarch

1 pkg. [10.5 oz.] extra-firm tofu, cut in 1/4" squares

1 can [8 oz] straw mushrooms [I just used regular mushrooms]

1 can [8 oz.] sliced bamboo shoots, drained

1/2 cup soy sauce [I used the lite soy sauce]

1/4 cup rice wine vinegar

1 Tbs. sugar

1 tsp. crushed red pepper flakes

2 bags [16 oz. each], Oriental style frozen vegetables [such as broccoli, carrots, water chestnuts; can use fresh veggies also]

1 lb. fresh peeled and deveined or canned shrimp [I used a 1# bag of frozen shrimp]

1/4 cup chopped fresh cilantro

1 pkg. [approx. 10 oz] fresh spinach, trimmed and coarsely chopped

In large pot, heat oil over medium heat. Add ginger and garlic; cook until tender, 3-4 minutes. Combine 1 cup broth with cornstarch until smooth. To pot, add cornstarch mixture, remaining broth, tofu, mushrooms, bamboo shoots, soy sauce, vinegar, sugar and crushed red pepper flakes; bring to a boil and cook until thickened. Add frozen vegetables, shrimp and cilantro. Simmer until shrimp is opaque [or thawed if using frozen], about 15 minutes or so. Stir in spinach until just wilted.

Makes 20 cups: per cup--87 cals; 9 g. protein; 2 g. fat; 35 mg. chol.; 9 g. carbs.; 751 mg. sodium [less if using lite soy]; 2 g. fiber.