Rice Soup with Shrimp and Egg |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 cups reduced-sodium chicken broth |
2 teaspoons soy sauce |
4 thin slices fresh ginger |
2 cloves garlic |
6 shiitake mushroom caps, thinly sliced |
1/2 cup diced cooked shrimp |
1 cup thinly shredded fresh spinach leaves |
2 cups cooked basmati rice, rinsed and drained |
2 eggs, beaten |
2 scallions, thinly sliced |
1 plum tomato, diced |
Directions:
1. In a large sauce pan, combine broth, soy, ginger and garlic.
2. Bring to a boil, reduce heat to low, simmer 5 minutes then remove and discard ginger slices and garlic.
3. Add mushrooms, shrimp, spinach and rice, simmer 2 minutes or until mushrooms are tender and spinach is wilted.
4. Bring to a boil, drizzle in egg whisking constantly.
5. Ladle into soup bowls and top with scallions and tomato.
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