Oriental Soup with Mushrooms, Bok Choy, and Shrimp

Yields 6


  • 2 tsp. sesame oil
  • Cooking spray
  • 2-3 1/2-ounce packages shiitake mushrooms, trimmed and thinly sliced
  • 3 tbsp. chopped fresh ginger, peeled
  • 3 cups low sodium chicken broth
  • 3 cups water
  • 1 tbsp. low-sodium soy sauce
  • 3 cups baby bok choy, coarsely chopped
  • 2 tbsp. green onions, sliced
  • 2 tbsp. fresh cilantro, chopped
  • 1 lb. shrimp, peeled and deveined
  • ¼ cup fresh lime juice


  1. In a Dutch oven or large saucepan coated with cooking spray, heat oil over medium-high heat. Add mushrooms and ginger, then sauté for 5 minutes or until all liquid evaporates and mushrooms darken.
  2. Add broth, water, and soy sauce, and bring to a boil. Mix in bok choy, green onions, cilantro, and shrimp; cover, reduce heat and simmer for 3 minutes or until shrimp are thoroughly cooked. Add lime juice prior to serving.

Nutrition per serving: 100 calories, 6 g carbohydrates, 95 mg cholesterol, 2.5 g fat, 1 g fiber, 13 g protein, 610 mg sodium, 2 g sugar.

Recipe from: myrecipes.com

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