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Asparagus and Surimi Seafood Soup
3 cans (10 1/2 oz. each) low-sodium chicken broth (about 4 c.)
2 thin slices fresh ginger
2 c. diagonally sliced asparagus (1/2 inch long) (about 3/4 lb.)
1/4 c. sliced green onions, including part of green tops
3 tbsp. rice vinegar or white wine vinegar
1/4 tsp. crushed red pepper
8 to 12 oz. Surimi Seafood, crab flavored, chunk style or leg style, cut diagonally
Bring chicken broth and ginger to a boil in large saucepan. Add asparagus, green onions, vinegar and crushed pepper. Simmer 5 minutes or until the asparagus is crisp tender. Add Surimi Seafood and simmer 5 minutes longer or until seafood is hot. Remove and discard ginger. Serve hot.
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