RADISH HOT & SOUR SOUP

  • 5 cups chicken stock
  • 1/4 cup rice vinegar
  • 2 T sugar
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. ground (dried) ginger
  • 1 pound raw shrimp, peeled and deveined
  • 6 oz. sliced radishes, about 1 1/2 cups
  • 1 1/2 cups spinach leaves, shredded
  • 2/3 cups thinly sliced green onions 

In a large saucepan over medium heat, bring stock to a boil. Stir in vinegar, sugar, cayenne and ginger. Add shrimp and cook until shrimp turn pink and curl, about 3-4 minutes. Turn off heat, stir in radishes, spinach and green onions. Cover and let stand 2-3 minutes before serving.

Serves 4-6