| 6 cups | Fat free, reduced sodium chicken broth |
| 1 tbsp | Chopped garlic |
| 1 tbsp | Lite soy sauce |
| 1/4 tsp | Red pepper flakes |
| 2 | Pkgs fresh stir-fry vegetable mix (pea pods, onion, bok choy, broccoli, etc) |
| 1 pkg | Firm, low fat tofu - cut in bite size cubes |
| 1/3 lb | Shrimp, deveined and peeled |
1. Heat chicken broth, garlic, ginger, soy sauce, and pepper flakes in a large sauce pan, bring to a boil
2. Add stir-fry mix, decrease heat to a simmer, and cook for 4-5 minutes until vegetables are tender but not musht
3. Add tofu and shrimp, simmer for 2 more minutes until shrimp is just pink. Serve in soup bowls