As promised last Saturday, here is the simple shrimp egg drop soup recipe.
Ingredients (in the order you’ll need them):
Makes 4 servings. Prep time: 10 minutes. Cooking time: 20 minutes
- 1 tbsp. cornstarch
- 1 tbsp. water
- 1 tbsp. canola oil
- 1 cup mushrooms, sliced
- 3 1/2 cups low-sodium veggie broth
- 1/4 cup rice vinegar
- 2 tbsp. soy sauce
- 1 tsp. sugar
- 1 tsp. grated fresh ginger
- 12 ounces fresh or frozen peeled and deveined shrimp
- 1/4 cup frozen peas, thawed
- 1/4 cup shredded carrot
- 1 large egg, beaten
In a small bowl, combine cornstarch and water; set aside.
In a large skillet, heat oil over medium heat. Add mushrooms; cook and stir for 3 minutes or until tender.
Stir in broth, vinegar, soy sauce, sugar, and ginger. Bring to boiling; reduce heat. Simmer, covered for 1 minute.
Add reserved cornstarch mixture. Cook and stir until thickened and bubbly. Cook and stir for two more minutes. Stir in peas and carrot. Pour egg into soup in a steady stream, stirring a few times to create shreds.
Weekend lunch perfection.
We just ate two servings each, so there were no leftovers. Would make a good packed lunch for work, too if you can save half of it.