PER SERVING (1/5th of recipe, about 1 cup): 68 calories, <0.5g fat, 998mg sodium, 9g carbs, 1.5g fiber, 6g sugars, 8g protein -- PointsPlus® value 2*
This recipe is for HG Lisa's favorite soup from her favorite sushi restaurant, graciously given to her by her favorite sushi chef, Kazu. P.S. It tastes even better the next day!
1/2 cup liquid Asian noodle soup base (like the kind by Kikkoman; found at Asian markets and select grocery stores)
2 cups peeled eggplant cut into 1-inch cubes (Japanese eggplant, if available)
1 Anaheim pepper or banana pepper, seeded and chopped
1 cup chopped shiitake mushrooms
5 oz. cooked ready-to-eat medium-small shrimp
In a medium nonstick pot on the stove, combine soup base with 3 1/2 cups of water. Bring to a boil.
Add veggies and reduce to a simmer. Cook for 15 minutes, or until veggies have softened.
Add shrimp and cook until hot, about 2 minutes. Enjoy!
MAKES 5 SERVINGS
This recipe can also be found in the "Souper Douper" chapter of Hungry Girl: Recipes and Survival Strategies for Guilt-Free Eating in the Real World!