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.

Servings:
4 servings
Total Time:
15 mins
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Ingredients
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1 cupmushrooms, slicedsee savings

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1 Tbsp.canola oilsee savings

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3-1/2 cupslow-sodium chicken brothsee savings

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1/4 cuprice vinegarsee savings

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2 Tbsp.soy saucesee savings

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1 tsp.sugarsee savings

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1 tsp.gingersee savings

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12 ouncesshrimpsee savings

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1/4 cuppeassee savings

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1/4 cupcarrots, shreddedsee savings

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1 Tbsp.cornstarchsee savings

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1 Tbsp.watersee savings

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1 largeeggsee savings

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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
Per serving: 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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