Ingredients

• 4 cups vegetable broth
• 1 cup baby crimini mushrooms, sliced
• 12 frozen medium-sized shrimp. thawed and peeled
• 3 Tablespoons soy sauce
• ? cup rice wine vinegar
• 2 teaspoons Wicklow Rapeseed Oil with Chilli
• 2 or 3 green onions, chopped
• bean sprouts
• bunch cilantro
• shaved ginger

Instructions

1. In a stock pot on medium high heat add the vegetable broth, mushrooms, green onions, soy sauce rice wine vinegar and the Wicklow Rapeseed Oil with Chilli.
2. Bring to a boil then simmer on medium for 30 minutes.
3. Add the shrimp and simmer for another 3 to 5 minutes, or until the shrimp turn pink.
4. Pour into soup bows and serve with bean sprouts and cilantro and shaved ginger.