Shrimp and Egg Flower Soup Recipe

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Ingredients:

Serving

2 tbsp cornstarch
2 tbsp water
5 cups reduced-sodium fat-free chicken broth
1 tbsp dry sherry
1 tbsp low sodium soy sauce
1 1/2 tsp fresh ginger, peeled, grated
1 tsp dark sesame oil
1 cup carrot, shredded
1 cup frozen baby peas, thawed
3/4 lb medium shrimp, peeled, deveined , cut lengthwise
2 large eggs, lightly beaten
1/4 cup green onion, thinly sliced

Directions:

Combine cornstarch and water in a small bowl, stirring with a whisk.
Combine cornstarch mixture, broth, sherry, soy sauce, ginger, and oil in a large saucepan. Bring to a boil. Add mushrooms and carrot; cook 2 minutes. Add peas and shrimp; cook 3 minutes or until shrimp are done. Remove from heat. Slowly drizzle egg into broth mixture, stirring constanty. Stir in onions.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	429.79 Kcal (1799 kJ)
Calories from fat	204.71 Kcal
		% Daily Value*
Total Fat	22.75g	35%
Cholesterol	142.32mg	47%
Sodium	1540.37mg	64%
Potassium	275.37mg	6%
Total Carbs	42.27g	14%
Sugars	3.59g	14%
Dietary Fiber	3.67g	15%
Protein	15.26g	31%
Vitamin C	8.6mg	14%
Vitamin A	0.3mg	11%
Iron	2.2mg	12%
Calcium	119.7mg	12%

Amount Per 100 g
Calories	86.53 Kcal (362 kJ)
Calories from fat	41.21 Kcal
		% Daily Value*
Total Fat	4.58g	35%
Cholesterol	28.65mg	47%
Sodium	310.12mg	64%
Potassium	55.44mg	6%
Total Carbs	8.51g	14%
Sugars	0.72g	14%
Dietary Fiber	0.74g	15%
Protein	3.07g	31%
Vitamin C	1.7mg	14%
Vitamin A	0.1mg	11%
Iron	0.4mg	12%
Calcium	24.1mg	12%

* 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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