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West Florida Hospital

Radish Soup

The content below is part of the “Health Library” and is not indicative of services available at the facility.

Nutrition Facts

Serving Size ¼ recipe
Calories 190
Calories from Fat 30
Total Fat 4 g
Saturated Fat 1 g
Cholesterol 230 mg
Sodium 410 mg
Total Carbohydrate 12 g
Dietary Fiber 1 g
Sugars 9 g
Proteins 29 g
Vitamin A 25% DV
Vitamin C 15% DV
Calcium 8% DV
Iron 25% DV

Percent Daily Values (DV) are based on a 2,000 calorie diet.

Servings and Times

Servings 4
Preparation Time 20 minutes

Cups of Fruits and Vegetables Per Person: 2.0

Ingredients and Preparation

Ingredients Measures
Low sodium chicken stock 5 cups
Rice vinegar ¼ cup
Sugar 2 tablespoon
Cayenne pepper ¼ teaspoon
Ground dried ginger ¼ teaspoon
Raw shrimp, peeled and de-veined 1 pound
Radishes, sliced 1½ cups
Spinach leaves, shredded 1½ cups
Green onions, thinly sliced 1 cup


  1. In a large saucepan over medium heat, bring stock to a boil.
  2. Stir in vinegar, sugar, cayenne, and ginger.
  3. Add shrimp and cook until shrimp turn pink and curl, about 3-4 minutes.
  4. Turn off heat, stir in radishes, spinach, and green onions.
  5. Cover and let stand 2-3 minutes before serving.
  • Diabetic Exchange

    Fruit: 0; Vegetables: 1; Meat: 3; Milk: 0; Fat: 0; Carbs: 0; Other: 0

    Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. Exchanges are rounded up or down to equal whole numbers. Therefore, partial exchanges are not included.

  • Source

    Radish Council