Given the immune enhancing powers of mushrooms, garlic, onions, and miso you might want to eat this soup several times a week.
8 cups (2 L) no salt added chicken broth
1-6 inch (15 cm) sliced lengthwise lemon grass
¼ tsp (1 mL) hot peppers, minced or dried red pepper flakes, more if desired
4 baby bok choy, chopped into 1-inch (2.5 cm) chunks
1 tbsp (15 mL) lower sodium soy sauce or tamari
2 tbsp (30 mL) fish sauce – see note below
1 -454 g bag raw peeled Pacific white frozen shrimp – 31-40 shrimp per bag
1 – 5.3 oz package (150g) Enoki mushrooms
1 tbsp (15 mL) miso paste, red – mixed with a small amount of the hot broth
6 cloves garlic, minced
1 cup (250 mL) fresh cilantro, chopped and lightly packed into measuring cup
1 bunch green onions, chopped into ½ inch (1 cm) pieces
1. Pour the broth into a large soup pot. Heat over medium heat. Add the lemongrass and let simmer, covered for 10 minutes.
2. Add hot peppers, baby bok choy, soy sauce, fish sauce, and shrimp. Bring to the boil and then reduce to simmer, cook until shrimp are cooked, approx. 2-4 minutes.
3. Add mushrooms, miso paste, and garlic, stirring well so the miso paste dissolves.
4. Remove from heat.
5. To serve; ladle 2 cups (500 mL) into a deep soup bowl. Top with cilantro and green onion.
Makes approx. 10 cups (2.5 L) One serving = 2 cups (500 mL)
Per serving: 123 calories, 1.6 g fat, 0.4 g sat. fat, 0 g trans fat, 1473 mg sodium, 11 g carbohydrates, 2 g fibre, 4 g sugar, 17 g protein.
Professional Home Economist Tip:
The sodium is high, really high, and that’s using no salt added chicken broth, to reduce the sodium by about 400 mg per serving, reduce the fish sauce to 1 tbsp (15 mL). Shrimp is naturally higher in sodium as well, so if you are watching your sodium, you might want to either take a pass on this recipe or eliminate all of the fish sauce.