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Egg Ribbon Soup with Shrimp and Spinach (Michele Urvater) Recipe

Egg Ribbon Soup with Shrimp and Spinach (Michele Urvater) Recipe

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Egg Ribbon Soup with Shrimp and Spinach (Michele Urvater)

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Ingredients:

Serving

6 cups chicken broth
8 oz (net) peeled and deveined shrimp, cut into 1/2 inch chunks
1/2 lb spinach, stemmed and washed
4 eggs, lightly beaten
salt and pepper
oriental sesame oil, chili oil or chili paste to drizzle in, optional
fresh lime wedges.

Directions:

Bring broth to a boil in a medium saucepan. Add shrimp to soup and bring back to a boil. Add spinach and bring back to a simmer.
Pour beaten eggs into soup in a steady stream; eggs will curdle into ribbon shaped strands. Season to taste with salt and pepper and remove saucepan from heat. Immediately ladle into soup bowls and drizzle a few drops of sesame or chili oil or chili paste into your soup. Add drops of lime juice if you wish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	198.3 Kcal (830 kJ)
Calories from fat	97.74 Kcal
		% Daily Value*
Total Fat	10.86g	17%
Cholesterol	183.4mg	61%
Sodium	1786.03mg	74%
Potassium	686.92mg	15%
Total Carbs	12.23g	4%
Dietary Fiber	1.47g	6%
Protein	10.14g	20%
Vitamin C	40.5mg	68%
Iron	2.9mg	16%
Calcium	111.8mg	11%

Amount Per 100 g
Calories	40.7 Kcal (170 kJ)
Calories from fat	20.06 Kcal
		% Daily Value*
Total Fat	2.23g	17%
Cholesterol	37.64mg	61%
Sodium	366.6mg	74%
Potassium	141mg	15%
Total Carbs	2.51g	4%
Dietary Fiber	0.3g	6%
Protein	2.08g	20%
Vitamin C	8.3mg	68%
Iron	0.6mg	16%
Calcium	22.9mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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