Low Calorie Asian Soup
Low Calorie Asian Soup

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, low calorie asian soup. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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Low Calorie Asian Soup is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. Low Calorie Asian Soup is something which I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must first prepare a few components. You can cook low calorie asian soup using 12 ingredients and 7 steps. Here is how you cook that.

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