Asian Vegetable Soup With Tofu And Shrimp


6 cups Fat free, reduced sodium chicken broth
1 tbsp Chopped garlic
1 tbsp Lite soy sauce
1/4 tsp Red pepper flakes
2 Pkgs fresh stir-fry vegetable mix (pea pods, onion, bok choy, broccoli, etc)
1 pkg Firm, low fat tofu - cut in bite size cubes
1/3 lb Shrimp, deveined and peeled


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