Egg Flower Shrimp Soup
(Yield: 5 Servings)Ingredient:
1 lb md Shrimp (peeled and deveined)
8 slices Fresh ginger (quarter sized)
5 cs Chicken broth
2 tsps Soy sauce
1 c Frozen petite peas (thawed)
1/2 c Green onions (thinly sliced)
2 lrge Eggs (slightly beaten)
1tsp Salt
1 tsp Black pepper
1 tbsps cornstarch
1/2 c Water
Preparation:
1. Using a mallet or back of a knife, pound ginger slices so juice can seep out.
In a sauce pan, combine ginger, broth, and soy sauce. Cover and bring to a
boil. Then reduce heat and simmer 5 minutes.
2. Remove and discard ginger. Return soup to boil and stir in shrimp, peas, and
green onions. Slowly drizzle eggs over soup. Cook on medium heat for 3-5
minutes until shrimp is cooked.
3. Mean while, mix cornstach with 1/2 c water and set aside. Stir up soup to
break up eggs. Slowly add cornstarch mixture to soup and mix well. Season to
taste with salt and pepper then serve.
