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Shrimp Soup with Cabbage

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YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

4 946
CUPS ML NAPA (CHINESE) CABBAGE
shredded
2 1E+1
TEASPOONS ML SALT
6 1.4
CUPS L WATER
4 115.6
OUNCES ML/G SCALLIONS, SPRING OR GREEN ONIONS
chopped
4 115.6
OUNCES ML/G SHRIMP, COOKED
medium sized, each cut in half
½ 118
CUP 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 481g (17.0 oz)
Amount per Serving
Calories 42 11% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 55mg 18%
Sodium 1313mg 55%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 5%
Sugars g
Protein 14g
Vitamin A 67% Vitamin C 58%
Calcium 11% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Trans-fat Free, Low Carb
 

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