This was published in a Cooking Light magazine as an accompaniment for Orange-Ginger Chicken Lo Mein - it makes a nice "side dish" with any Chinese or Japanese meal.
1/2 cup water 2 (14 1/2 oz) cans Oriental broth (such as Swanson's) 1/2 tsp ground ginger 1/4 tsp pepper 6 tbsp chopped green onions 6 tbsp presliced mushrooms
Combine water and broth in a medium saucepan; bring to a simmer. Stir in ginger and pepper. Ladle 2/3 cup soup into individual cups; top each with 1 tablespoon green onions and 1 tablespoon mushrooms. Serves 6.