Shrimp and Egg Flower Soup

Shrimp and Egg Flower Soup
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  • 2 cups (4 ounces) presliced mushrooms
  • ¾ pound medium shrimp, peeled and deveined, cut lengthwise
  • 1 teaspoon dark sesame oil
  • 1 tablespoon low-sodium soy sauce
  • 5 cups fat-free, less-sodium chicken broth
  • 1 cup shredded carrot
  • 2 tablespoons water
  • + 6 more ingredients
    • 2 tablespoons cornstarch
    • 1 tablespoon dry sherry
    • 1 ½ teaspoons grated peeled fresh ginger
    • 1 cup frozen petite peas, thawed
    • 2 large eggs, lightly beaten
    • ¼ cup thinly sliced green onions

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...

View full recipe at My Recipes


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