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.
Recipe by Cooking Light January 2006
226 calories; calories from fat 23%; fat 5.7g; saturated fat 1.4g; mono fat 1.3g; poly fat 1.1g; protein 26.7g; carbohydrates 15.6g; fiber 4g; cholesterol 235mg; iron 4.1mg; sodium 841mg; calcium 104mg.