Egg Ribbon Soup with Shrimp and Spinach (Michele Urvater) |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Ingredients:
6 cups chicken broth |
8 ounces (net) peeled and deveined shrimp, cut into 1/2 inch chunks |
1/2 pound 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:
1. 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.
2. 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.
|
|