Miracle Soup

Miracle Soup


  • Original recipe makes 20 cups
  • · 1 tablespoon olive oil
  • · 1/4 cup chopped fresh ginger root
  • · 1/4 cup chopped garlic
  • · 8 cups chicken broth
  • · 1/2 cup cornstarch
  • · 1 cup of sliced mushrooms
  • · 1 (8 ounce) can bamboo shoots, drained
  • · 1/2 cup soy sauce
  • · 1/4 cup rice wine vinegar
  • · 1 tablespoon sugar
  • · 1 teaspoon crushed red pepper
  • · 2 lbs of mixed fresh vegetables
  • · 1 pound frozen, peeled and deveined shrimp
  • · 1/4 cup chopped fresh cilantro
  • · 2 cups of chopped spinach


1. In a large pot, heat oil over medium heat. Stir in ginger and garlic and cook 3 minutes, until tender. Stir together 1 cup broth with cornstarch. Pour cornstarch mixture into pot with mushrooms, bamboo, soy, vinegar, fructose, crushed red pepper and remaining broth. Bring to a boil and cook until thickened.

2. Stir in mixed vegetables, frozen shrimp and cilantro. Simmer until shrimp is opaque, about 10 minutes. Stir in spinach until just wilted, 2 minutes. Serve at once.

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