Spinach & Radish Soup

42 oz chicken broth
1/4 to 1/2 cup rice wine vinegar
1/2 tsp white pepper
2 1/2 Tbsp brown sugar
1/2 tsp ground ginger
1/2 to 3/4 tsp cayenne pepper
2 1/2 cups sliced radishes
2 to 2 1/2 cups shredded spinach leaves
2 cups sliced scallions
1/2 cup enoki or shitaki mushrooms sliced for garnish
1 lb. Raw, de-veined shrimp, halved

in a large soup kettle, bring broth to a boil. Stir in ginger, sugar,
pepper and vinegar Stir in scallions Stir in radishes and spinach
Return to almost a boil and cook about 5 minutes Stir in shrimps Simmer
for five minutes more Remove from heat and let stand for 5-6 minutes
Garnish with mushrooms and serve


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