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Egg Ribbon Soup with Shrimp & Spinach

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Recipe

 

Yield

1 batch

Prep

15 min

Cook

25 min

Ready

40 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
6 cups chicken broth
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8 ounces shrimp
peeled and deveined, cut into chunks
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½ pound spinach
stemmed and washed
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4 large eggs
lightly beaten
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1 x salt and black pepper
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1 x sesame oil
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1 x hot chili pepper oil
or chili paste, to drizzle in optional
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1 each limes
fresh, cut into wedges
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Ingredients

Amount Measure Ingredient Features
1.4 l chicken broth
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231.2 ml/g shrimp
peeled and deveined, cut into chunks
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226.8 g spinach
stemmed and washed
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4 large eggs
lightly beaten
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1 x salt and black pepper
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1 x sesame oil
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1 x hot chili pepper oil
or chili paste, to drizzle in optional
* Camera
1 each limes
fresh, cut into wedges
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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 27433% 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?
 

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