Vegetable Flower Soup

Serves: 6
Total Calories: 628


3/4 ounce saifun bean thread noodle
6 cups chicken broth
1 1/2 teaspoons ginger root minced fresh
1 teaspoon chicken bouillon instant
1 carrot small, thinly sliced
1 turnips small, cubed
1 zucchini small, cut into julienne strips
1 cucumber small pared, seeded, and cut into julienne strips
2 ounces shrimp tiny Alaskan
1/2 cup watercress leaves or 1/2 cup fresh spinach, shredded
1/4 teaspoon salt
Freshly ground pepper to taste
Chopped fresh cilantro or parsley (optional)


Cover noodles with coldwater and soak for 1/2 hour. Bring broth, ginger root and bouillon to boil in a saucepan add carrot and turnip, simmer for 6 to 8 minutes. Drain noodles with scissors, cut into 2-inch lengths, add to broth with zucchini, cucumber, and shrimp. Simmer for 5 minutes add watercress or spinach, salt, and pepper. Remove from heat. Sprinkle each serving with optional cilantro or parsley.

Nutritional Facts:

Serves: 6
Total Calories: 628
Calories from Fat: 41

This Vegetable Flower Soup recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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