Shrimp is a lean source of high-quality protein, low in saturated fat, and rich in omega-3 fatty acids, which support heart health. Mushrooms are packed with antioxidants, vitamins (especially B vitamins), and fiber, helping regulate cholesterol and support immune function. This light, low-sodium soup is perfect for heart health and weight management.
Ingredients (Serves 4):
- Shrimp (peeled and deveined) – 400g (about 100g per serving)
- Shiitake mushrooms, sliced – 100g (about 25g per serving)
- Enoki mushrooms, trimmed – 100g (about 25g per serving)
- Tomato, diced – 1 medium
- Garlic, sliced – 2 cloves
- Ginger, thinly sliced – 10g (about 2 tsp)
- Low-sodium chicken or vegetable broth – 4 cups (1 cup per serving)
- Low-sodium soy sauce – 1 tbsp
- Lemon juice or rice vinegar – 1 tbsp (for flavor enhancement)
- White pepper – a pinch
- Scallions, chopped – 1 tbsp (for garnish)
- Cilantro, chopped – 1 tbsp (optional, for garnish)
Instructions:
- In a pot, sauté the sliced garlic and ginger over medium heat until fragrant (no oil needed; use a bit of broth if sticking occurs).
- Add the diced tomato and shiitake mushrooms. Cook for 2 minutes until slightly softened.
- Pour in the low-sodium broth and bring to a gentle boil. Add enoki mushrooms and simmer for another 3 minutes.
- Add the shrimp to the pot and cook for 2–3 minutes until pink and opaque.
- Season with low-sodium soy sauce, lemon juice, and a pinch of white pepper.
- Garnish with chopped scallions and cilantro before serving warm.
Nutritional Information (Per Serving):
Calories: ~160 kcal
Protein: 22g
Carbohydrates: 6g
Fiber: 2g
Fat: 4g
