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Egg Ribbon Soup with Shrimp & Spinach

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Submitted by rkkcj

YIELD

1 batch

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

6 1.4
CUPS L CHICKEN BROTH
8 231.2
OUNCES ML/G SHRIMP
peeled and deveined, cut into chunks
½ 226.8
POUND G SPINACH
stemmed and washed
4 4
LARGE LARGE EGGS
lightly beaten
1 1
X X SESAME OIL *
1 1
X X HOT CHILI PEPPER OIL
or chili paste, to drizzle in optional *
1 1
EACH EACH LIMES
fresh, cut into wedges

Directions

Bring broth to a boil in a medium saucepan.

Add shrimp to soup and bring back to a boil.

Add spinach and bring back to a simmer.

Pour beaten eggs into soup in a steady stream; eggs will curdle into ribbon shaped strands.

Season to taste with salt and pepper and remove saucepan from heat.

Immediately ladle into soup bowls and drizzle a few drops of sesame or chili oil or chili paste into your soup.

Add drops of lime juice if you wish.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 540g (19.0 oz)
Amount per Serving
Calories 274 33% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 332mg 111%
Sodium 755mg 31%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 7%
Sugars g
Protein 58g
Vitamin A 114% Vitamin C 38%
Calcium 12% Iron 28%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 

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