Ingredients for Mo's Spicy Stir Fry Soup
- 1 tablespoon olive oil
- Fresh Gingerroot
- 2 cloves garlic, minced
- Fat Free Chicken Broth
- 1 tablespoon cornstarch
- 8 ounces sliced mushrooms (cremini, shiitake, or a mix)
- Bamboo Shoots
- Soy Sauce
- Rice Wine Vinegar
- 1 teaspoon fructose or brown sugar
- Crushed Red Pepper Flakes
- Stir Fry Vegetables
- Raw Shrimp
- Fresh Cilantro
- Frozen Spinach
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How to Make Mo's Spicy Stir Fry Soup
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add minced ginger and garlic; cook for 3 minutes, until fragrant and softened.
- In a small bowl, whisk together 1 cup of broth and cornstarch until smooth.
- Add mushrooms and bamboo shoots to the pot. Cook for 2-3 minutes, until slightly softened.
- Stir in soy sauce, rice vinegar, fructose, and crushed red pepper flakes.
- Pour in the remaining 3 cups of broth and the cornstarch mixture.
- Bring the soup to a boil, then reduce heat and simmer for 5 minutes, or until slightly thickened.
- Add frozen mixed vegetables and shrimp to the pot.
- Simmer for 8-10 minutes, or until shrimp is pink and cooked through.
- Stir in fresh spinach and cook for 1-2 minutes, until wilted.
- Stir in cilantro and serve immediately. Garnish with extra cilantro or red pepper flakes, if desired.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
6g
Fat
1g
Carbs
2g
