Edamame Soup

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.

* Notes

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.

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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