Asian Miracle Diet Soup

• 1 tablespoon peanut oil
• 1/4 cup chopped fresh ginger
• 1/4 cup chopped fresh garlic
• 1 gallon chicken broth, plus
• 2 cups chicken broth
• 1/2 cup cornstarch
• 1 (10 1/2 ounce) package firm tofu, cut into 1/4 inch pieces
• 1 (8 ounce) can straw mushrooms
• 1 (8 ounce) can bamboo shoots, drained
• 1/2 cup soy sauce
• 1/4 cup rice wine vinegar
• 2 tablespoons sugar
• 1 teaspoon crushed red pepper flakes
• 2 (16 ounce) bags frozen oriental-style vegetables
• 1 lb peeled shrimp
• 1/4 cup chopped cilantro
• 1 (10 ounce) package spinach, trimmed and chopped

1. In a large pot heat oil over medium heat.
2. Add the ginger and garlic and cook until tender, 3 to 4 minutes.
3. Combine 1-cup broth with the cornstarch and blend until smooth.
4. Pour the cornstarch mixture into the pot and add the remaining broth, tofu, mushrooms, bamboo shoots, soy sauce, vinegar, sugar and crushed red pepper flakes.
5. Bring the soup to a boil and cook until thickened.
6. Add the frozen vegetables, shrimp and cilantro.
7. Simmer until shrimp is just opaque, about 10 minutes.
8. Stir in the spinach and cook until just wilted.
9. They say if you eat a full pot every 2 to 3 days, that is all you need to drop pounds fast.

peanut oil, fresh ginger, fresh garlic, chicken broth, chicken broth, cornstarch, firm tofu, straw mushrooms, bamboo shoots, soy sauce, rice wine vinegar, sugar, red pepper, vegetables, shrimp, cilantro

Taken from www.food.com/recipe/asian-miracle-diet-soup-32005 (may not work)