Egg Ribbon Soup With Shrimp And Spinach Recipes

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EGG RIBBON SOUP



Egg Ribbon Soup image

Provided by Food Network

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

6 cups chicken broth
4 eggs, lightly beaten
1/2 pound escarole, fresh spinach or romaine lettuce, cut into chiffonade
1/2 cup grated Parmesan cheese

Steps:

  • Bring broth to a boil. Add greens and bring back to a simmer
  • Right before serving, pour beaten eggs into soup; they should curdle into ribbon shaped strands. Season to taste with salt and pepper and remove from heat
  • Ladle into soup bowls and sprinkle Parmesan over top.

SHRIMP EGG DROP SOUP



Shrimp Egg Drop Soup image

Who knew that egg drop soup could be so easy? Only three simple steps will give you this better-than-restaurant-quality soup with just the right blend of veggies and shrimp. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings (1-1/4 quarts).

Number Of Ingredients 10

4 teaspoons cornstarch
1/2 teaspoon soy sauce
1/8 teaspoon ground ginger
1-1/2 cups cold water, divided
2 cans (14-1/2 ounces each) chicken broth
1-1/2 cups frozen home-style egg noodles
1 cup frozen broccoli florets, thawed and coarsely chopped
1/2 cup julienned carrot
1 large egg, lightly beaten
1/2 pound cooked medium shrimp, peeled and deveined

Steps:

  • In a small bowl, combine the cornstarch, soy sauce, ginger and 1/2 cup cold water; set aside., In a large saucepan, combine broth and remaining water. Bring to a simmer; add noodles. Cook, uncovered, for 15 minutes. Add broccoli and carrot; simmer until noodles are tender, 3-4 minutes longer., Drizzle beaten egg into hot soup, stirring constantly. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Add shrimp; heat through.

Nutrition Facts : Calories 241 calories, Fat 4g fat (1g saturated fat), Cholesterol 196mg cholesterol, Sodium 1050mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

EGG DROP SOUP WITH FRESH SPINACH



Egg Drop Soup with Fresh Spinach image

Provided by Harley Pasternak, M.Sc.

Categories     Soup/Stew     Egg     Leafy Green     Vegetable     Quick & Easy     Spinach     Simmer

Yield Serves 2

Number Of Ingredients 8

2 cups reduced-sodium chicken broth
3 ounces baby spinach, thinly sliced
3 scallions, thinly sliced on the diagonal
4 ounces shiitake mushrooms, stemmed, wiped clean, and thinly sliced
1 teaspoon reduced-sodium soy sauce
2 egg whites, lightly beaten
Asian sesame oil
8 brown rice crackers

Steps:

  • In a medium saucepan over high heat, bring the chicken broth and 2 cups water to a simmer. Add the spinach, scallions, mushrooms, and soy sauce; cook for 1 minute, stirring.
  • Very slowly pour the egg whites into the pot; immediately turn off the heat. Use a fork to stir the egg whites in a clockwise direction to make thin ribbons in the broth. Ladle into 2 bowls and garnish each with a drop of sesame oil. Serve with the crackers.

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