Soup used to be an all-day, slowly simmered production. No more; today's fast pace won't allow it. Fortunately, the tinny, salty broths and soup bases of the past are being replaced by higher quality, tastier products with far less sodium than before.

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

Bill Daley writes for the Chicago Tribune, which provided the recipe analysis.

Quick Asian Shrimp Soup

Makes 2 servings -- Total time: 33 minutes

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 (14 1/2 ounces each) chicken broth

1/2 cup rice

1 pound small shrimp

1 teaspoon sesame oil

Heat oil over medium-high heat in a wok or skillet. Stir-fry the garlic, minced green onions and ginger until the garlic softens, about 3 minutes. Pour in the sherry. Cook, stirring occasionally, until liquid reduces and becomes slightly syrupy, about 3 minutes. Add chicken broth; heat to a boil.

Stir in the rice; cover. Reduce heat to simmer. Cook until the rice is tender, about 20 minutes. Stir in the shrimp. Cook until they turn pink, about 2 minutes. Ladle soup into bowls; top with sesame oil. Garnish with sliced green onions.

Per serving: 644 calories, 23 grams fat, 4 grams saturated fat, 345 milligrams cholesterol, 47 grams carbohydrate, 59 grams protein, 1,648 milligrams sodium, 1 gram fiber

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Quick Asian Shrimp Soup

Watercress salad

Clementines and chocolate cookies