Ingredients:
1 tablespoon peanut oil
1/4 cup chopped fresh ginger
1/4 cup chopped fresh garlic
1 gallon chicken broth, plus
2 cups chicken broth
1/2 cup cornstarch
1 (10 1/2 ounce) packages firm tofu, cut into 1/4 inch pieces
1 (8 ounce) cans straw mushrooms
1 (8 ounce) cans bamboo shoots, drained
1/2 cup soy sauce
1/4 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon crushed red pepper flakes
2 (16 ounce) bags frozen oriental-style vegetables
1 lb peeled shrimp
1/4 cup chopped cilantro
1 (10 ounce) packages spinach, trimmed and chopped
Directions:
In a large pot heat oil over medium heat.
Add the ginger and garlic and cook until tender, 3 to 4 minutes.
Combine 1-cup broth with the cornstarch and blend until smooth.
Pour the cornstarch mixture into the pot and add the remaining broth, tofu, mushrooms, bamboo shoots, soy sauce, vinegar, sugar and crushed red pepper flakes.
Bring the soup to a boil and cook until thickened.
Add the frozen vegetables, shrimp and cilantro.
Simmer until shrimp is just opaque, about 10 minutes.
Stir in the spinach and cook until just wilted.
They say if you eat a full pot every 2 to 3 days, that is all you need to drop pounds fast.
Servings: 20
Time preparation: 30 min.
Time total: 130 min.