Ingredients/Directions

3 13 3/4-ounce cans chicken broth
1/4 cup rice wine vinegar
2 tablespoons sugar
1/4 teaspoon ground red pepper
1/4 teaspoon ground ginger
1 pound raw shrimp, peeled and deveined
1 1/2 cups sliced radishes (6-ounce package)
1 1/2 cups shredded spinach leaves
2/3 cup sliced green onions (scallions)
A few enoki mushrooms for garnish, optional

In a large saucepan over medium heat, bring broth to a boil. Stir in vinegar, sugar, red pepper and ginger. Add shrimp; cook until they turn pink and curl, 3 to 4 minutes. Turn off heat; stir in radishes, spinach and green onions. Cover and let stand 2 to 3 minutes before serving. Garnish with enoki mushrooms, if desired. Makes 4 to 6 servings.