3 cans (10 oz. each) low sodium chicken broth (about 4 c.)
2 thin slices fresh ginger
2 c. diagonally sliced asparagus, 1/2 inch
1/4 c. sliced green onions with tops
3 tbsp. rice vinegar or white vinegar
1/4 tsp. crushed red pepper
8 to 12 oz. surimi seafood, crab flavored, chunk style or leg style

Bring chicken broth and ginger to a boil in a large saucepan. Add asparagus, green onions, vinegar and crushed peppers. Simmer 5 minutes or until the asparagus is crisp tender. Add surimi seafood and simmer 5 minutes longer or until seafood is hot. Remove and discard ginger. Serve hot.