Asian Soup

The great thing about this dish is you can substitute whatever veggies you have on hand. It is so easy and so good it will surprise you.

Ingredients:

2 cups large shrimp, raw, peeled

2 tbsp low-sodium soy sauce

1 tsp fresh ginger, minced

1 clove garlic, minced

2 tbsp rice wine vinegar (if you don't have it, that's fine.)

2 tbsp sesame oil

4 cups low-sodium chicken or vegetable broth

1 package dry soba noodles or 1 cup cooked spaghetti noodles

1/2 cup frozen peas

2 cups broccoli spears

1/4 cup thinly sliced sweet red pepper

1 small carrot, peeled and grated

4 green onions, thinly sliced on the diagonal

4 generous handfuls spinach

1/4 cup roasted peanuts, chopped (optional)

Preparation:

Combine soy sauce, ginger, garlic, rice wine vinegar and sesame oil in a medium saucepan. Heat mixture on medium.

Add broth and bring to a gentle boil. Continue cooking - at least 10 minutes.

Add noodles, peas, broccoli and red pepper. Cook until broccoli turns bright green and is tender-crisp. Add shrimp. Cook until shrimp are cooked, 1 minute. Sit in carrot and green onion.

When ready to serve, divide spinach leaves among four bowls at the bottom of each bowl.

Ladle soup into each bowl, making sure to divide ingredients as evenly as possible. Garnish with peanuts (if using).

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