Bok Choy and Shrimp Soup


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 74.0
  • Total Fat: 3.6 g
  • Cholesterol: 32.2 mg
  • Sodium: 1,086.9 mg
  • Total Carbs: 5.6 g
  • Dietary Fiber: 0.0 g
  • Protein: 5.2 g

View full nutritional breakdown of Bok Choy and Shrimp Soup calories by ingredient


Introduction

Simple and Satisfying Simple and Satisfying
Number of Servings: 4

Ingredients

    4 c vegetable broth
    1 head of boy choy, chopped
    12 cooked shrimp
    2 tbsp shallot, chopped
    2 tsp ginger, grated
    1 tbsp olive oil
    sesame oil (stir in 1 tbsp as topping)
    soy sauce (stir in 1 tsp as topping)
    salt & pepper to taste

Directions

Heat olive oil in soup pot. Saute shallot and ginger over medium heat until softened (not browned). Add shrimp and saute a minute or two. Add bok choy leaves and part of chopped stems. Cook down slightly. Add broth, bring to boil, and simmer 20 minutes (approx). Stir in sesame oil and soy sauce to individual servings. This is a light soup. Good as a snack between meals or side dish. Or serve with rice for main dish.

Number of Servings: 4

Recipe submitted by SparkPeople user KREBHOLZ21.

Member Ratings For This Recipe


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    Very Good
    This is the closest recipe to what I made from the Racheal Ray/Food Network show. It is very good and great on a first cold, windy day. The recipe that I use uses Shiatake mushrooms, ginger root match sticks, scallions, garlic, red pepper, bok choy, and Vermicelli broken into thirds, shrimp andfish - 10/13/11