This colorful, savory soup combines a blend of crunchy vegetables and shiitake mushrooms with shrimp.
It’s an easy, low-calorie lunch that comes together in minutes and will leave you satisfied all afternoon.
Rinse shrimp and pat dry with paper towels; set aside.
Diagonally slice the whole green onions into 1-inch-long pieces, keeping white parts separate from green tops.
Set green tops aside.
In a large nonstick saucepan, heat oil over medium heat.
Add white parts of the green onions, carrot and mushrooms; cook for 5 minutes, stirring occasionally.
Add ginger and garlic; cook and stir for 1 minute more.
Bring to boiling; reduce heat.
Cover and simmer about 5 minutes or just until carrot is tender.
Add shrimp and pea pods and/or bok choy to saucepan.
Return to boiling; reduce heat.
Simmer, uncovered, for 2 to 3 minutes or until shrimp are opaque.
Stir in green onion tops just before serving.
If desired, garnish with slivered green onions.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
