Chinese Chicken, Shrimp and Tofu Soup
Chinese chicken, shrimp and tofu soup
Preparation time: About 25 minutes
Microwaving time: 15 to 20 minutes
Standing time: 2 minutes
Delicate but nourishing, this soup makes a satisfying light supper. For a heartier dish, stir hot cooked rice into the soup just before serving.
6 cups regular-strength chicken broth
2 tablespoons finely chopped fresh ginger
2 to 3 teaspoons soy sauce
1/2 pound mushrooms, sliced
1 cup diced firm tofu (bean curd)
1/2 cup sliced green onions (including tops)
1 whole chicken breast (about 1 lb.), skinned, boned, and cut into 1/2-inch cubes
3 cups thinly sliced bok choy
1/2 pound tiny cooked and shelled shrimp 1/a cup chopped fresh cilantro (coriander)
Ground red pepper (cayenne) or chili oil (optional)
Combine broth, ginger, soy, mushrooms, tofu, and onions in a 31/2- to 4-quart microwave-safe casserole. Cover and microwave on HIGH (100%) for 10 to 12 minutes or until broth is steaming, stirring after 5 minutes. Stir in chicken and bok choy, cover, and microwave on HIGH (100%) for 5 to 8 minutes or until chicken is no longer pink in center (cut to test) and broth begins to boil; stir after 4 minutes. Add shrimp and cilantro, then cover and let stand for 2 minutes. Season to taste with red pepper, if desired. Makes 4 servings.
Per serving: 307 calories, 45 g protein, 11 g carbohydrates, 11 g total fat, 153 mg cholesterol, 1,942 mg sodium
