Yield: 6 servings (serving size: 1 2/3 cups)

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• 2 teaspoons dark sesame oil • Cooking spray • 7 ounces shiitake mushrooms, trimmed and thinly sliced • 3 tablespoons chopped peeled fresh ginger • 3 cups low sodium chicken broth • 3 cups water • 1 tablespoon low-sodium soy sauce • 3 cups coarsely chopped baby bok choy • 2 tablespoons sliced green onions • 2 tablespoons chopped fresh cilantro • 1 pound peeled and deveined shrimp (uncooked) • 1/4 cup fresh lime juice (about 3 limes)

Heat oil in a large Dutch oven coated with cooking spray over medium-high heat; sauté mushrooms and ginger 5 minutes or until liquid evaporates and mushrooms darken.

Add broth, 3 cups water, and soy sauce; bring mixture to a boil. Stir in bok choy and next 3 ingredients; cover, reduce heat, and simmer 3 minutes or until shrimp are done. Stir in lime juice just before serving.

Per Serving: 228 Calories; 3g Fat (11.7% calories from fat); trace Saturated Fat; 25g Protein; 29g Carbohydrate; 4g Dietary Fiber; 115mg Cholesterol; 499mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat.

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