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Ingredients
| olive oil: 1 tsp |
| ginger root: 1/4 cup |
| garlic (crushed): 1/4 cup |
| chicken broth: 2 lbs (fat-free) |
| cornstarch: 1/2 cup |
| canned mushrooms: 6 oz |
| canned bamboo shoots: 8 oz |
| soy sauce: 1/2 cup |
| rice wine: 1/4 cup |
| liquid fructose sweetener: 1 tsp |
| ground red pepper: 1 tsp |
| mixed vegetables: 1 lb |
| frozen shrimp: 1 lb |
| fresh cilantro (coriander): 1/4 cup |
| frozen chopped spinach: 10 oz |
Miracle Soup
Credit: allrecipes.com
User rating:
-
Prep Time
15 min -
Cook Time
30 min -
Servings
20 serving(s)
Tags
- In a large pot, heat oil over medium heat. Stir in ginger and garlic and cook 3 minutes, until tender. Stir together 1 cup broth with cornstarch. Pour cornstarch mixture into pot with mushrooms, bamboo, soy, vinegar, fructose, crushed red pepper and remaining broth. Bring to a boil and cook until thickened.
- Stir in frozen mixed vegetables, frozen shrimp and cilantro. Simmer until shrimp is opaque, about 10 minutes. Stir in spinach until just wilted, 2 minutes. Serve at once.