Shrimp and Egg Flower Soup

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.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 23%
  • Fat: 5.7g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 1.1g
  • Protein: 26.7g
  • Carbohydrate: 15.6g
  • Fiber: 4g
  • Cholesterol: 235mg
  • Iron: 4.1mg
  • Sodium: 841mg
  • Calcium: 104mg


  • 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


  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.
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