Shrimp & Spinach Soup

Yield: 6 servings (serving size: about 3/4 cup)

Ingredients:

• 1/2 cup water
• 1/2 cup matchstick-cut peeled fresh ginger
• 1/4 cup mirin (sweet rice wine)
• 2 tablespoons low-sodium soy sauce
• 2 (14-ounce) cans vegetable broth
• 1 pound medium shrimp, peeled and deveined
• 2 cups bagged pre-washed spinach (about 2 ounces)

1. Combine first 5 ingredients in a large saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in shrimp; cook over medium heat 2 minutes or until shrimp are almost done. Stir in spinach; cook 1 minute, stirring occasionally.

Bruce Weinstein and Mark Scarbrough, Cooking Light
NOVEMBER 2004

Nutritional Information

Amount per serving

• Calories: 120
• Calories from fat: 14%
• Fat: 1.9g
• Saturated fat: 0.3g
• Monounsaturated fat: 0.2g
• Polyunsaturated fat: 0.5g
• Protein: 17.1g
• Carbohydrate: 6.5g
• Fiber: 0.3g
• Cholesterol: 115mg
• Iron: 2.2mg
• Sodium: 861mg
• Calcium: 52mg