Soups, Stews & Chili | 30 Minutes or Less, Budget-minded | Beans, Vegetables
SERVES 4 - START TO FINISH: 25 minutes
Chopped ginger in a jar is usually found in the produce section of the supermarket near the bottled garlic. An equal amount of peeled, finely minced fresh ginger can be used instead.
6 cups reduced-sodium, fat-free chicken or vegetable broth
2 cups (about 10 ounces) frozen shelled edamame
1 cup already sliced white mushrooms, coarsely chopped
1 teaspoon bottled fresh ginger*
1 tablespoon reduced-sodium soy sauce
Dash of Asian (toasted) sesame oil
2 tablespoons minced fresh cilantro
Salt and black pepper, to taste
Heat broth over medium-high heat in a 3-quart or larger soup pot or saucepan. Add edamame, mushrooms, ginger, soy sauce, sesame oil and cilantro and bring to a full boil (uncovered).
Reduce heat to medium-low and simmer 15 minutes to blend flavors. Season with salt and pepper to taste and serve immediately in shallow bowls.
This recipe is adapted from “The Everything Soup, Stew & Chili Cookbook” by Belinda Hulin, Adams Media, 2009. All of the Desperation Dinners column readers who've tried this simply rave about how good it is!
Feel Good About: Very low in fat and high in essential nutrients and fiber.
Approximate Values Per Serving: 98 calories (26% from fat), 3 g fat (trace saturated), 0 mg cholesterol, 12 g protein, 7.5 g carbohydrates, 3 g dietary fiber, 969 mg sodium
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