Low Calorie Asian Soup
Low Calorie Asian Soup

Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, low calorie asian soup. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Low Calorie Asian Soup is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Low Calorie Asian Soup is something that I have loved my whole life. They are nice and they look fantastic.

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To get started with this recipe, we have to first prepare a few components. You can have low calorie asian soup using 12 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Low Calorie Asian Soup:
  1. Make ready 1 teaspoon sesame oil
  2. Take 6 large cremini mushrooms, sliced
  3. Prepare 4 garlic cloves, minced
  4. Take 1 tablespoon sriracha
  5. Get 8 cups fat free chicken broth, or just enough to cover
  6. Make ready 1 tablespoon rice wine vinegar
  7. Get 3 tablespoons soy sauce
  8. Get 1/2 tablespoon salt
  9. Make ready 1/2 teaspoon white pepper
  10. Make ready 1 large head, cleaned, bok choy, roughly cut
  11. Get 12 ounces cleaned, peeled, medium shrimp, cooked. This is optional
  12. Prepare 1 can sliced water chestnuts with juices, 8 ounce can

Low Calorie Asian Soup sesame oil • large cremini mushrooms, sliced • garlic cloves, minced • sriracha • fat free chicken broth, or just enough to cover • rice wine vinegar • soy sauce • salt Low Calorie Asian Soup Hello everybody, it is Jim, welcome to our recipe site. Today, we're going to make a special dish, low calorie asian soup. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty.

Instructions to make Low Calorie Asian Soup:
  1. In a Dutch oven, over medium heat, add sesame oil.
  2. Add in mushrooms and bok choy. Stir.
  3. Add all ingredients, stir and bring to low boil.
  4. Turn down to simmer and cook for 25 minutes.
  5. Serve into bowls nice and hot. If adding shrimp, add 3 ounces per bowl. You may sprinkle a touch of ground pepper over shrimp.
  6. I use 3 teaspoons of this broth and add water to cover soup. It can take up to 8 cups of hot water to cover.

It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This vegetarian soup is packed with vegetables and lentils - it's healthy, low fat and full of flavour. Mix the ginger with the whites of the spring onions, soy sauce, sesame oil and garlic. Hot and sour soup is made with mushrooms, bamboo shoots, eggs, and ginger in chicken broth.

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