Shrimp and Egg Flower Soup

Shrimp and Egg Flower Soup Recipe
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.


4 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional 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


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


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

Holly Rudin Braschi,

Cooking Light

January 2006
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