The intoxicating aroma of garlic, ginger and green onion cooking will make you wish you can snap your fingers and conjure up this soup in a flash. Garlic and ginger are both immune boosters. But that won't matter when your family slurps up this crowd-pleasing soup loaded with vegetables. Serves 6 to 8.
What you need:
- 1 tbsp canola oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1/3 cup chopped green onions
- 2 large portabella mushrooms, sliced into 1” chunks
- 1 cup sliced carrots
- 1 red pepper, chopped
- 2 tbsp soy sauce
- 1 tbsp hoisin sauce
- 2, 900mL cartons of no-salt added chicken broth
- 1 pkg (454 g) medium-firm tofu, cut into 1” cubes
- 2 stalks bok choy, sliced
- 1, 454 gram pkg frozen medium raw shrimp, thawed. peeled and deveined (or shrimp dumplings 270 gram package)
How to make:
- In a large pot, heat canola oil over medium heat.
- Cook, garlic, ginger, green onions, mushrooms and carrots for 3 to 4 minutes.
- Add red pepper, soy sauce and hoisin sauce. Cook for 2 minutes.
- Add broth and bring to a boil.
- Add tofu, shrimp and bok choy. Cook for 5 minutes until shrimp are pink.
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