Shrimp and Egg Flower Soup |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Cooking Light. I love egg flower soup and this makes it a light meal as well. Ingredients:
2 tablespoons cornstarch |
2 tablespoons water |
5 cups reduced-sodium fat-free chicken broth |
1 tablespoon dry sherry |
1 tablespoon low sodium soy sauce |
1 1/2 teaspoons fresh ginger, peeled, grated |
1 teaspoon 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:
1. Combine cornstarch and water in a small bowl, stirring with a whisk.
2. 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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