Miracle Soup

Miracle Soup

93 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Recipe by  LILHEN

“A potful every two to three days is all you need to drop pounds fast!”

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Adjust Servings

Original recipe yields 20 cups



  1. In a large pot, heat oil over medium heat. Stir in ginger and garlic and cook 3 minutes, until tender. Stir together 1 cup broth with cornstarch. Pour cornstarch mixture into pot with mushrooms, bamboo, soy, vinegar, fructose, crushed red pepper and remaining broth. Bring to a boil and cook until thickened.
  2. Stir in frozen mixed vegetables, frozen shrimp and cilantro. Simmer until shrimp is opaque, about 10 minutes. Stir in spinach until just wilted, 2 minutes. Serve at once.

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Reviews (93)

Rate This Recipe


This soup is wonderful. I've made it several times. If you really want it go over the top with this taste and nutrition-wise, replace the frozen stir-fry veggies with finally chopped bok choy (leaves and stems). Also, a quarter of a teaspoon of toasted sesame seed oil on the top only adds one gram of fat and a much more complex flavor.



Made this today- the ginger and garlic are amazing! I used fresh mushrooms, green onions, canned bamboo shoots, canned bean sprouts, a sliced onion, fresh spinach, cilantro and salad shrimp. Left out the fructose. It tastes so amazing. Thanks for a fabulous base!



Very nice flavor to the broth. Kind of like hot and sour soup. However, the spinach gets slimy and if you overcook it a bit (like I did) the shrimp gets chewy. I am thinking this soup would be great with chicken or tofu and nix the spinach.

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Amount Per Serving (20 total)

  • Calories
  • 91 cal
  • 5%
  • Fat
  • 1.3 g
  • 2%
  • Carbs
  • 12.3 g
  • 4%
  • Protein
  • 8.8 g
  • 18%
  • Cholesterol
  • 35 mg
  • 12%
  • Sodium
  • 650 mg
  • 26%

Based on a 2,000 calorie diet



previous recipe:

Vegan Hot and Sour Soup


next recipe:

Easy Vegetable Soup III