Shrimp and Egg Flower Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Better than takeout, this fast Cantonese-style menu works both for weeknight dining and impromptu entertaining. Drizzle the egg into the soup while stirring to create flowers. Total time: 45 minutes. Ingredients:
2 tablespoons cornstarch |
2 tablespoons water |
5 cups fat-free, less-sodium chicken broth |
1 tablespoon dry sherry |
1 tablespoon low-sodium soy sauce |
1 1/2 teaspoons grated peeled fresh ginger |
1 teaspoon dark sesame oil |
2 cups (4 ounces) presliced mushrooms |
1 cup shredded carrot |
1 cup frozen petite peas, thawed |
3/4 pound medium shrimp, peeled and deveined, cut lengthwise |
2 large eggs, lightly beaten |
1/4 cup thinly sliced green onions |
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 constantly. Stir in onions.
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