Shrimp Soup with Cabbage
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
napa (Chinese) cabbage
shredded |
|
| 2 | teaspoons |
salt
|
|
| 6 | cups |
water
|
|
| 4 | ounces |
scallions, spring or green onions
chopped |
|
| 4 | ounces |
shrimp, cooked
medium sized, each cut in half |
|
| ½ | cup |
celery
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
napa (Chinese) cabbage
shredded |
|
| 1E+1 | ml |
salt
|
|
| 1.4 | l |
water
|
|
| 115.6 | ml/g |
scallions, spring or green onions
chopped |
|
| 115.6 | ml/g |
shrimp, cooked
medium sized, each cut in half |
|
| 118 | ml |
celery
sliced |
|
Directions
Combine cabbage with water, celery, and salt in saucepan.
Bring to a boil. Cover and cook over low heat for 10 minutes, or until cabbage is tender but still crisp.
Ladle, evenly divided into soup bowls.
Sprinkle each portion with one ounce chopped scallions.
Place one ounce shrimp in each bowl.
