SHR: Shrimp and Egg Flower Soup
Source of Recipe
Cooking Light
Recipe Introduction
A nice Cantonese-style soup that works for drop in company or weeknight eating.
Shrimp and Egg Flower Soup
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 fresh ginger -- grated and peeled
1 teaspoon dark sesame oil
2 cups presliced mushrooms (4 ounces)
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 green onions -- thinly sliced
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 constantly. Stir in onions.
Tip: to save, time, purchase frozen peeled and deveined shrimp.
Nutritional Information:
Calories:226 (23% from fat)
Fat:5.7g (sat 1.4g,mono 1.3g,poly 1.1g)
Protein:26.7g
Carbohydrate:15.6g
Fiber:4g
Cholesterol:235mg
Iron:4.1mg
Sodium:841mg
Calcium:104mg
Holly Rudin Braschi, Cooking Light Magazine, January 2006
Makes 4 servings, serving size 2 cups.
Categories: Soups
Recipe from the files of Judi Mae Phelps
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