A potful every two to three days is all you need to drop pounds fast!

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

91.3 calories; protein 8.8g 18% DV; carbohydrates 12.3g 4% DV; fat 1.3g 2% DV; cholesterol 34.5mg 12% DV; sodium 649.6mg 26% DV. Full Nutrition

Reviews (115)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/02/2004
This soup is wonderful. I've made it several times. If you really want it go over the top with this taste and nutrition-wise, replace the frozen stir-fry veggies with finally chopped bok choy (leaves and stems). Also, a quarter of a teaspoon of toasted sesame seed oil on the top only adds one gram of fat and a much more complex flavor. Read More
(135)

Most helpful critical review

Rating: 3 stars
12/08/2004
Very nice flavor to the broth. Kind of like hot and sour soup. However the spinach gets slimy and if you overcook it a bit (like I did) the shrimp gets chewy. I am thinking this soup would be great with chicken or tofu and nix the spinach. Read More
(36)
136 Ratings
  • 5 star values: 88
  • 4 star values: 25
  • 3 star values: 15
  • 2 star values: 3
  • 1 star values: 5
Rating: 5 stars
01/01/2004
This soup is wonderful. I've made it several times. If you really want it go over the top with this taste and nutrition-wise, replace the frozen stir-fry veggies with finally chopped bok choy (leaves and stems). Also, a quarter of a teaspoon of toasted sesame seed oil on the top only adds one gram of fat and a much more complex flavor. Read More
(135)
Rating: 5 stars
01/19/2010
Made this today- the ginger and garlic are amazing! I used fresh mushrooms, green onions, canned bamboo shoots, canned bean sprouts, a sliced onion, fresh spinach, cilantro and salad shrimp. Left out the fructose. It tastes so amazing. Thanks for a fabulous base! Read More
(53)
Rating: 3 stars
12/08/2004
Very nice flavor to the broth. Kind of like hot and sour soup. However the spinach gets slimy and if you overcook it a bit (like I did) the shrimp gets chewy. I am thinking this soup would be great with chicken or tofu and nix the spinach. Read More
(36)
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Rating: 5 stars
01/01/2004
Wow!! Great soup. Hard to believe it's so low in calories. I did add some sesame oil--it seemed to give it just that extra taste it needed. I left out the spinach but only because I didn't have any. Definitely will make often. Read More
(26)
Rating: 5 stars
02/16/2003
I don't know about the weightloss properties of this soup, but the flavor is EXCELLENT!VERY easy and pretty fast to make, well worth ALL of the freshest ingredients! The flavors all go really well together and make a delicous soup! Read More
(22)
Rating: 5 stars
01/01/2004
Thank you for sharing this recipe. I love it! I did make a few minor changes, such as 1/8 cup ginger, garlic and cilantro. Other than that I followed your recipe to the "T". Next time I might use cubed tofu instead of shrimp. Then again, I might use both. Tastes a lot like hot and sour soup which I love. Thanks again! Read More
(20)
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Rating: 3 stars
02/08/2004
I am not crazy over this one, but I will use it and modify it next time I make it only because it is such a great weight loss food. I do not like the way the soy sauce turns it such a dark brown color, and I didn't even use the full amount, also I don't think I would add the corn starch again, why would you want to thicken soup so much?? Next time I think I will go with alot less soy sauce and more chicken broth. I will definitly leave out the bamboo shoots too only because I discovered I don't like them. I also cut way back on the ginger and garlic, I can't imagine how strong it would have been if the full amount had of been used. Read More
(20)
Rating: 5 stars
12/31/2003
Very good and easy, I will definatly be making again. I will reduce the garlic and ginger next time, a little strong. Added extra vegetables and omited the cilantro. Read More
(18)
Rating: 4 stars
04/14/2011
Tasty, healthy and filling... just what soup should be! I made a few changes... I sauteed about 1/2 cup of chopped onion with the ginger and garlic, used fresh mushrooms, added about 10 oz of tofu and subsituted sesame oil for olive oil. I also only used only 1 bag of the frozen veggies and added a couple handfuls of fresh snowpeas. And I omitted the frozen spinach and added 3 heads of fresh baby bok choy (chopped leaves and stems). I didn't have fructose, so just used regular sugar. It came out great... a little spicy and very savory. I am sure I'll make it again! Read More
(17)