Delicious Asian Soup

• 2 tablespoons oil
• 14 cup chopped fresh ginger
• 14 cup chopped fresh garlic
• 2 (32 ounce) cans chicken broth, plus
• 2 cups chicken broth (or more if desired)
• 12 cup cornstarch
• 1 (10 1/2 ounce) package firm tofu, cut in 1/4 inch pieces
• 1 (8 ounce) can straw mushrooms or 1 (8 ounce) canregular canned mushrooms
• 1 (8 ounce) can bamboo shoots, drained
• 12 cup soy sauce
• 14 cup rice wine vinegar (must use ONLY rice wine vinegar, NOT regular white vinegar)
• 1 tablespoon white sugar
• 1 teaspoon crushed red pepper flakes
• 2 (16 ounce) bags frozen oriental-style vegetables
• 1 lb peeled uncooked shrimp
• 14 cup chopped cilantro
• 1 (10 ounce) package fresh spinach, trimmed and chopped

1. In a large pot, heat oil.
2. Over medium heat, saute ginger and garlic, cook until tender (about 3-4 minutes).
3. Combine 1 cup broth with cornstarch until smooth.
4. To the pot, add the cornstarch/broth mixture, remaining broth, tofu, mushrooms, bamboo shoots, soy sauce, vinegar, sugar and crushed red pepper flakes; bring to a boil, cook until thickened.
5. Add frozen veggies, shrimp and cilantro.
6. Simmer until shrimp is just opaque (about 10 minutes).
7. Stir in spinach, just until wilted.
8. Note: you may use frozen spinach (drained and chopped) in place of fresh spinach.

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

Taken from www.food.com/recipe/delicious-asian-soup-80442 (may not work)