Shrimp Egg Drop Soup
Recipe from Fitness

Egg drop soup is usually an appetizer but we made it a main dish by adding shrimp, peas, carrots, and mushrooms.


Shrimp Egg Drop Soup


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Total Time: 15 mins
Servings: 4 servings
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Ingredients
 
savings in
 
  • 1  cup  mushrooms, slicedOn Sale
  • 1  Tbsp.  canola oilOn Sale
  • 3-1/2  cups  low-sodium chicken brothOn Sale
  • 1/4  cup  rice vinegarOn Sale
  • 2  Tbsp.  soy sauceOn Sale
  • 1  tsp.  sugarOn Sale
  • 1  tsp.  gingerOn Sale
  • 12  ounces  shrimpOn Sale
  • 1/4  cup  peasOn Sale
  • 1/4  cup  carrots, shreddedOn Sale
  • 1  Tbsp.  cornstarchOn Sale
  • 1  Tbsp.  waterOn Sale
  • 1  large  eggOn Sale

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
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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