Miracle Soup

Miracle Soup

93 Reviews 3 Pics
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
LILHEN
Recipe by  LILHEN

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

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Ingredients

Adjust Servings

Original recipe yields 20 cups

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Directions

  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
KAET
109

KAET

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.

Kathleen
39

Kathleen

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!

HOLLYBELL
29

HOLLYBELL

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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Nutrition

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

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