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.

How to Make It

Step 1

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

Step 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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Ratings & Reviews

guammom's Review

February 28, 2010
This was excellent. Only thing I did different was to add 1 Tablespoon miso paste. It added a bit of depth to the soup. Everyone loved it.