Rush Hour Gourmet

This quick Asian-style dish is light and satisfying, with flavor accents you might associate more with a stir-fry than a soup.

The tinny, salty broths and soup bases of the past are being replaced by higher-quality, tastier products with far less sodium than before. Use the best canned or boxed chicken broth you can find.

Makes 2 servings

2 tablespoons oil

3 cloves garlic, minced

2 green onions, minced, plus

more for garnish, sliced

1 piece (1 inch long) ginger

root, minced

1/4 cup dry sherry

2 cans (141/2 ounces each)

chicken broth

1/2 cup rice

1 pound small shrimp

1 teaspoon sesame oil

1. Heat oil over medium-high heat in wok or skillet. Stir-fry garlic, minced green onions, and ginger until the garlic softens, about 3 minutes.

2.

Pour in sherry; cook, stirring occasionally, until liquid reduces and becomes slightly syrupy, about 3 minutes. Add chicken broth; heat to boil.

3.

Stir in the rice; cover. Reduce heat to simmer; cook until rice is tender, about 20 minutes.

4.

Stir in the shrimp; cook until they turn pink, about 2 minutes.

5.

Ladle soup into bowls; top with sesame oil. Garnish with sliced green onions.

Note:

Substitute cubed salmon or boneless chicken for shrimp; adjust cooking time accordingly. Also, consider floating store-bought fresh tortellini or wonton in the soup instead of rice.

Per serving:

644 calories, 59 grams protein, 47 grams carbohydrates, 23 grams fat, 345 milligrams cholesterol, 1,648 milligrams sodium, 1 gram dietary fiber.