Asian Vegetable Soup with Tofu & Shrimp

This is a quick and easy recipe, ready in about 15 minutes.  It comes from www.mealsmatter.org.  They have tons of great recipes.  And for those of you who don’t like tofu, you don’t have to add that ingredient and it will still be fine!
Ingredients
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
Preparation
1. Heat chicken broth, garlic, ginger, soy sauce, and pepper flakes in a large sauce pan, bring to a boil
2. Add stir-fry mix, decrease heat to a simmer, and cook for 4-5 minutes until vegetables are tender but not mushy.
3. Add tofu and shrimp, simmer for 2 more minutes until shrimp is just pink. Serve in soup bowls
It’s freezing cold and snowy in Chicago, so soup sounds good to me!