Chinese Soup with Mushrooms/Tofu, Bok Choy, and Shrimp

Ingredients

2 teaspoons dark sesame oil

Vegetable oil.

2 (3 1/2-ounce) packages shiitake mushrooms or tofu.

3 tablespoons chopped peeled fresh ginger

3 cups fat-free, less-sodium chicken broth

3 cups water

1 tablespoon low-sodium soy sauce

3 cups coarsely chopped baby bok choy

2 tablespoons sliced green onions

2 tablespoons chopped fresh cilantro

1 pound peeled shrimp/fishballs

1/4 cup fresh lime juice (about 3 limes) $

Preparation

1. Heat oil in a large Dutch oven coated with cooking spray over medium-high heat; sauté mushrooms and ginger 5 minutes or until liquid evaporates and mushrooms darken.

2. Add broth, 3 cups water, and soy sauce; bring mixture to a boil. Stir in bok choy and next 3 ingredients; cover, reduce heat, and simmer 3 minutes or until shrimp are done. Stir in lime juice just before serving.

Note:

You can use most any greens in place of the baby bok choy, including spinach or napa (Chinese) cabbage.

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source:

http://www.myrecipes.com/recipe/oriental-soup-with-mushrooms-bok-choy-shrimp