Edamame Soup

6 cups reduced-sodium, fat-free chicken or vegetable broth

2 cups (about 10 ounces) frozen shelled edamame

1 cup already sliced white mushrooms, coarsely chopped

1 teaspoon bottled fresh ginger

1 tablespoon reduced-sodium soy sauce

Dash of toasted sesame oil

2 tablespoons minced fresh cilantro

Salt and black pepper, to taste

Heat broth over medium-high heat in a 3-quart or larger soup pot or saucepan. Add edamame, mushrooms, ginger, soy sauce, sesame oil and cilantro, and bring to a full boil (uncovered).

Reduce heat to medium-low and simmer 15 minutes to blend flavors. Season with salt and pepper to taste and serve immediately in shallow bowls.

Serves four.

@Recipe nutrition:Nutrition values per serving: 98 calories (26 percent from fat), 3 g fat (trace saturated), 7.5 g carbohydrates, 3 g fiber, 12 g protein, 0 cholesterol, 969 mg sodium.

Adapted from "The Everything Soup, Stew & Chili Cookbook" by Belinda Hulin (2009 Adams Media)