Recipe: Egg Drop Soup with Shrimp and Cilantro


  • 4 cups of organic low sodium chicken broth (my broth is also gluten free)
  • 3 eggs, lightly beaten
  • 8 fresh shiitake mushrooms, rinse and cut to thin strips
  • 1.5 cup of thawed cooked shrimp
  • 1/3 cup cilantro, minced
  • 1.5 tsp grated ginger root (about 1.5″ long ginger)
  • 1 tbsp corn starch, mixed with 1 tbsp of cold water
  • + 1 more ingredients
    • 2 tsp low sodium soy sauce

1. Pour broth to a pot and bring to a boil, then add grated ginger. 2. Add shiitake mushrooms, soy sauce, and white pepper powder to the broth. Bring soup to a boil again. 3. Add the cornstarch mixture and shrimp. Stir and turn off heat. 4. While continually stirring, slowly pour in the eggs t...

View full recipe at SpringPad


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