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“This is a wonderful soup that I found online. It is 2 WW points per cup. It does not taste diet at all. I halved the recipe because 20 cups seemed like too much for me. I left out the bamboo shoots as a preference. I also didn't have cilantro so left that out too and it was so good.”
READY IN:
1hr
YIELD:
20 Cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In large pot, heat oil over medium heat.
  2. Add ginger and garlic and cook until tender (3-4 minutes).
  3. Combine 1 cup of broth with corstarch until smooth.
  4. Add to the pot the cornstarch mixture, remaining broth, tofu, mushrooms, bamboo shoots, soy sauce, vinegar, sugar and crushed red pepper flakes.
  5. Bring to a boil and cook until thickened.
  6. Add frozen vegetables, shrimp and cilantro.
  7. Simmer until vegetables and shrimp are thawed (if using fresh shrimp simmer until opaque)- about 15 minutes.
  8. Stir in chopped spinach and simmer until just wilted.

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