If you're looking for a simple soup that packs a lot of flavor and tons of vitamin rich veggies, please try this one. Prep time is less than 10 minutes and cook time averages less than 15. In 30 minutes you'll have dinner on the table!
2 t. dark sesame oil
6 oz. mushrooms (your choice, I used white button), either chopped or thinly sliced
3 T. grated ginger
4 cups chicken broth
2 cups water
2 T. soy sauce
3 cups coarsely chopped bok choy (I diced the white part and shredded the green part)
1 cup matchstick carrots
2 T. sliced green onions
1 can bean sprouts, rinsed and drained
1/4 t. red pepper flakes
1 pound shrimp, shelled and deveined
2 T. chopped fresh cilantro
1/4 cup fresh lime juice (about three limes)
Heat oil in a large Dutch oven over medium high heat. Saute mushrooms and ginger until mushrooms darken and soften, about 3 - 4 minutes.
Add broth, water and soy sauce. Bring this mixture to a boil. Stir in bok choy and next four ingredients. Cover the pot and reduce heat to simmer. Add shrimp and let cook for 3 - 4 minutes. Add cilantro and lime juice just before serving.
Feel free to use Chinese (napa) cabbage if you prefer.