• 3 (13 3/4 ounce) cans ready-to-serve chicken broth
• 1/4 cup rice wine vinegar
• 2 Tbs 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
• 1 1/2 cups sliced green onions
• Enoki mushrooms for garnish (optional)

In a large saucepan over medium heat, bring broth to boil. Stir in vinegar, sugar, red pepper and ginger. Add shrimp; cook until shrimp 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. Yield 4 to 6 servings.