Hearty Asian-Style Soup

• 1 tablespoon peanut oil
• 14 cup chopped gingerroot
• 14 cup chopped garlic
• 48 ounces fat-free chicken broth
• 12 cup cornstarch
• 10 12 ounces extra firm tofu, cut in 1/4-inch squares
• 1 (8 ounce) can straw mushrooms
• 1 (8 ounce) can bamboo shoots
• 12 cup light soy sauce
• 14 cup rice wine vinegar
• 1 tablespoon sugar
• 1 teaspoon crushed red pepper flakes
• 2 (16 ounce) bags frozen oriental-style vegetables
• 1 lb shrimp (cooked, uncooked, canned or fresh)
• 14 cup chopped fresh cilantro
• 1 (10 ounce) package fresh spinach, trimmed and coursley chopped

1. In large pot, heat oil over medium heat.
2. Add ginger and garlic and cook until tender (3-4 minutes).
3. Combine 1 cup of broth with corstarch until smooth.
4. Add to the pot the cornstarch mixture, remaining broth, tofu, mushrooms, bamboo shoots, soy sauce, vinegar, sugar and crushed red pepper flakes.
5. Bring to a boil and cook until thickened.
6. Add frozen vegetables, shrimp and cilantro.
7. Simmer until vegetables and shrimp are thawed (if using fresh shrimp simmer until opaque)- about 15 minutes.
8. Stir in chopped spinach and simmer until just wilted.

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

Taken from www.food.com/recipe/hearty-asian-style-soup-176551 (may not work)