Recipe for Shiitake-Spinach Soup

Ingredients

4 cup asian-flavored stock
1/2 cup shiitake mushrooms; sliced
1/2 cup carrots; julienned
1 scallion; julienned
3/4 cup spinach, raw; washed
1 tablespoon cilantro; chopped

Instructions

1. In a medium pot, bring the stock to a simmer. Use more or less stock, depending on how dense with vegetables you would like the soup to be. Add carrots and mushrooms and cook for 3 to 5 minutes until cooked through.

2. Add the scallions and the spinach. Cook until the spinach just wilts bu is still bright green (about 1 minute or less). Taste for salt. Add the cilantro and remove from heat.

NOTES : Per serving: 44 cal; 1 g prot; 0 g fat; 10 g carb; 39 mg sod; 0 mg chol; 3 g fiber; vegan





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