Make This Today: Shrimp Egg Drop Soup
March is a tricky month in Philly. We happily trade our parkas for bomber jackets only to get a blast of icy wind or even (please no) a freak snowstorm. It’s for this reason I love a spring soup. Light in calories but full of fiber and protein, it’s a way to prepare for bathing suit season while staying warm from the downright chilly early spring breezes.
This soup packs an amazing flavor punch. With garlic, ginger, soy, vinegar, sesame, honey and tamari this is umami rich. The broth itself is so flavorful with a delicate sweetness and a hit of spice in the back of your throat from the Sriracha. With a dinner this good (and warm!) to come home to, you can enjoy the extra hour of daylight outside, shivering with your friends.
Recipe: Shrimp Egg Drop Soup
Serves 4 to 6
3 tbsp. canola or vegetable oil
3 cloves garlic, minced or pressed
3 tsp. peeled and grated or minced fresh ginger
1/3 c. white onions, finely diced
6 oz. shitake mushrooms, stemmed and thinly sliced
6 c. low sodium chicken broth
3 c. thinly sliced green cabbage
3 tbsp. tamari or low sodium soy sauce
3 tbsp. rice vinegar
1 tbsp. sesame oil
1 heaping tsp. honey
1 tsp. sriracha
pinch black pepper
12 oz. medium cooked shrimp, peeled and deveined
2 eggs, beaten
1/4 c. snipped chives or scallions
1. In a medium pot or dutch oven, heat oil over medium heat. Add garlic, ginger and onion and saute until fragrant, about three minutes.
2. Add mushrooms and saute until softened, about three minutes.
3. Add broth, coleslaw mix, tamari, vinegar, sesame oil, honey, sriracha and black pepper.
4. When mixture reaches a bare boil, add shrimp. When mixture returns to a boil, stir while adding the eggs in a steady, thin stream.
4. Serve topped with chives or garnish.
Becca Boyd is a wife and mom who creates healthy and delicious recipes in her West Chester kitchen. She blogs about them on her website, Home Beccanomics.