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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 160.0
  • Total Fat: 5.5 g
  • Cholesterol: 38.8 mg
  • Sodium: 890.3 mg
  • Total Carbs: 17.5 g
  • Dietary Fiber: 4.3 g
  • Protein: 10.6 g

View full nutritional breakdown of Ellen's Miso Shrimp and Vegetable Soup calories by ingredient
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Ellen's Miso Shrimp and Vegetable Soup

Submitted by: PINECONE56

Introduction

Light but satisfying asian style vegetable soup great for snack or lunch Light but satisfying asian style vegetable soup great for snack or lunch
Number of Servings: 3

Ingredients

    1 tbsp canola oil
    3 tbsp chopped onion
    1 garlic clove, chopped fine
    1/2 cup chopped cabbage
    1 cup green beans cut
    1 cup chopped organic carrots
    1/4 cup sliced mushrooms
    1 celery stalk sliced on diagonal
    2 cups organic vegetable broth (I used Emeril's gourmet)
    1 tsp curry powder
    3 tsp Red Miso
    1 Tbsp soy sauce
    10 Large 41-45 count shrimp peeled, deveined
    1/2 cup Louis Kemps Crab delight

Directions

Makes three 1.5 cup servings.
Chop all vegetables, clean and devein shrimp as needed.
In a large pot or dutch oven add the canola oil and heat over medium high heat. When thinly covers bottom of pot, add onions, garlic, celery, mushrooms and carrots and stir cooking for 5-7 min until onions translucent. Add cabbage, and curry and cook an additional 2 minutes. Slowly pour in vegetable broth, add Miso one tsp at a time stirring well after each addition and follow with Soy Sauce. Bring to boil, then add shrimp and crab delight. Stir and simmer until shrimp cooked through and vegetables fork tender. Serve immediately. (May substitute Baby Spinach for Cabbage if desired.)

Number of Servings: 3

Recipe submitted by SparkPeople user PINECONE56.






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