Shrimp & Noodle Soup

After expanding our stomachs to uncharted territory throughout the entire month of December, my husband and I decided to lighten it up for a few weeks. I found this recipe in one of my healthy cookbooks. It originally called for chicken, but after having watched Food, Inc. the night before I decided to substitute shrimp. Its an Asian inspired soup, low in fat and calories but rich in flavor.

Serves 4

Ingredients:

6 cups low-sodium vegetable broth

1 minced garlic clove

1 tablespoon fresh minced ginger

1/8 cup low-sodium soy sauce

6 ounces ramen noodles

2 cups bean sprouts

4 scallions, white and green parts, sliced thin

1/4 cup chopped fresh cilantro

1 lime, quartered

2 lbs shrimp, deveined

In a large saucepan bring broth, garlic, ginger, & soy sauce to boil. Add the noodles, return to a boil and cook for about 3 minutes. Add the bean sprouts, scallions, and cilantro. Meanwhile, steam shrimp in a separate saucepan. Pour water (or white wine) over shrimp and sprinkle with salt and pepper. Cover and bring to a steady bubble. Check after 3 minutes of steaming. When they're just turning pink remove from heat and give them a good stir. Ladle soup into bowls and top with shrimp. Serve with a lime wedge on the side.