Asian Soup with Shrimp
Portion Size: 1 cup
Ingredients: Yields: servings
| Ingredients | Notes: |
| 2 tablespoons olive oil | |
| 1 teaspoons chopped fresh ginger root | |
| 1 clove garlic, minced | Washed, peeled and minced |
| 6 cups reduced sodium chicken broth | |
| 1 cup mushrooms | Washed, trimmed and sliced |
| ¼ cup canned bamboo shoots | Drained and rinsed |
| 12 tablespoons light soy sauce | |
| 2 tablespoons cup cornstarch | |
| 2 tablespoons cup rice vinegar | |
| 2 teaspoons sugar | |
| 3 cups frozen mixed stir fry vegetables | |
| 8 oz. frozen, small peeled deveined shrimp | |
| 3 cups fresh baby spinach | Washed and trimmed |
| ¼ cup green onions | Washed, trimmed and sliced |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a large soup kettle heat oil to medium high heat. Add ginger and garlic and cook 3 minutes, until tender. Combine 2 cups broth with cornstarch. | |
| 2 | Pour cornstarch mixture into pot with mushrooms, bamboo, soy sauce, vinegar, sugar and remaining broth. Bring to a boil and cook until thickened. Stir in frozen mixed vegetables and shrimp. Simmer until shrimp is opaque. About 10 minutes. Stir in spinach until just wilted, about 2 minutes. Serve at once. | Cook until internal temperature reaches 135°F. |
| 3 | Serve hot topped with green onions. |
Posted in Soup Recipes
