Shrimp Egg Drop Soup
Egg drop soup is usually an appetizer but we made it a main dish by adding shrimp, peas, carrots, and mushrooms.
Ingredients
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1 cup mushrooms, sliced
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1 Tbsp. canola oil
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3-1/2 cups low-sodium chicken broth
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1/4 cup rice vinegar
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2 Tbsp. soy sauce
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1 tsp. sugar
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1 tsp. ginger
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12 ounces shrimp
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1/4 cup peas
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1/4 cup carrots, shredded
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1 Tbsp. cornstarch
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1 Tbsp. water
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1 large egg
Directions
1.
Saute 1 cup sliced mushrooms in 1 Tbsp. canola oil.
2.
Add 3-1/2 cups low-sodium chicken broth, 1/4 cup rice vinegar, 2 Tbsp. soy sauce, 1 tsp. each sugar and grated ginger; simmer 2 minutes.
3.
Add 12 ounces peeled raw shrimp and 1/4 cup each peas and shredded carrots. Mix 1 Tbsp. each cornstarch and cold water; add to pot.
4.
Beat in 1 egg; simmer till cooked. Makes 4 servings
Nutrition information
Calories 208, Total Fat 7 g, Saturated Fat 1 g, Carbohydrate 13 g, Fiber 2 g, Protein 22 g.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
Recommended Recipe:
Spinach Egg Drop Soup
"A few years ago," Sang Yoon recalls, "I caught a cold and my friend Sal Marino of Il Grano invited me for a bowl of stracciatella alla romana, the Italian soup with egg strands and semolina. I went home and made my own ghetto version with broth from a box, and realized it would taste even better with ginger and spinach."
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