Egg Ribbon Soup with Shrimp & Spinach
Yield
1 batchPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
chicken broth
|
|
| 8 | ounces |
shrimp
peeled and deveined, cut into chunks |
|
| ½ | pound |
spinach
stemmed and washed |
|
| 4 | large |
eggs
lightly beaten |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
sesame oil
|
*
|
| 1 | x |
hot chili pepper oil
or chili paste, to drizzle in optional |
*
|
| 1 | each |
limes
fresh, cut into wedges |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
chicken broth
|
|
| 231.2 | ml/g |
shrimp
peeled and deveined, cut into chunks |
|
| 226.8 | g |
spinach
stemmed and washed |
|
| 4 | large |
eggs
lightly beaten |
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
sesame oil
|
*
|
| 1 | x |
hot chili pepper oil
or chili paste, to drizzle in optional |
*
|
| 1 | 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.
