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Shrimp and Egg Flower Soup

Yield 4 servings (serving size: 2 cups)
Better than takeout, this fast Cantonese-style menu works both for weeknight dining and impromptu entertaining. Drizzle the egg into the soup while stirring to create "flowers." Total time: 45 minutes.

Ingredients

  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 5 cups fat-free, less-sodium chicken broth
  • 1 tablespoon dry sherry
  • 1 tablespoon low-sodium soy sauce
  • 1 1/2 teaspoons grated peeled fresh ginger
  • 1 teaspoon dark sesame oil
  • 2 cups (4 ounces) presliced mushrooms
  • 1 cup shredded carrot
  • 1 cup frozen petite peas, thawed
  • 3/4 pound medium shrimp, peeled and deveined, cut lengthwise
  • 2 large eggs, lightly beaten
  • 1/4 cup thinly sliced green onions

Nutrition Information

  • calories 226
  • caloriesfromfat 23 %
  • fat 5.7 g
  • satfat 1.4 g
  • monofat 1.3 g
  • polyfat 1.1 g
  • protein 26.7 g
  • carbohydrate 15.6 g
  • fiber 4 g
  • cholesterol 235 mg
  • iron 4.1 mg
  • sodium 841 mg
  • calcium 104 mg

How to Make It

  1. Combine cornstarch and water in a small bowl, stirring with a whisk.

  2. 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. Slowly drizzle egg into broth mixture, stirring constantly. Stir in onions.