Shrimp & Mushroom Soup (Low-Sodium)

Shrimp is a lean source of high-quality protein, low in saturated fat, and rich in omega-3 fatty acids, which support heart health. Mushrooms are packed with antioxidants, vitamins (especially B vitamins), and fiber, helping regulate cholesterol and support immune function. This light, low-sodium soup is perfect for heart health and weight management.

Ingredients (Serves 4):

• Shrimp (peeled and deveined) – 400g
• Shiitake mushrooms, sliced – 100g
• Enoki mushrooms, trimmed – 100g
• Tomato, diced – 1 medium
• Garlic, sliced – 2 cloves
• Ginger, thinly sliced – 10g (about 2 tsp)
• Low-sodium chicken or vegetable broth – 4 cups
• Low-sodium soy sauce – 1 tbsp
• Lemon juice or rice vinegar – 1 tbsp (for flavor enhancement)
• White pepper – a pinch
• Scallions, chopped – 1 tbsp (for garnish)
• Cilantro, chopped – 1 tbsp (optional, for garnish)

Instructions:

• In a pot, sauté the sliced garlic and ginger over medium heat until fragrant (no oil needed; use a bit of broth if sticking occurs).
• Add the diced tomato and shiitake mushrooms. Cook for 2 minutes until slightly softened.
• Pour in the low-sodium broth and bring to a gentle boil. Add enoki mushrooms and simmer for another 3 minutes.
• Add the shrimp to the pot and cook for 2–3 minutes until pink and opaque.
• Season with low-sodium soy sauce, lemon juice, and a pinch of white pepper.
• Garnish with chopped scallions and cilantro before serving warm.

Nutritional Information (Per Serving): Calories: ~160 kcal Protein: 22g Carbohydrates: 6g Fiber: 2g Fat: 4g Nutritional Information Provided by Chinese Hospital Registered Dietitian.

Photo source: https://cookpad.com/tw/recipe/images/f1c02f0b641f8c50?image_region_id=53