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Egg Drop Soup with Shiitake Mushrooms & Shrimp

February 11, 2017



2 cloves garlic, minced

2 tsp peeled and minced fresh ginger

4 green onions, thinly sliced + additional for garnish

7 oz shiitake mushrooms, thinly sliced

6 cups low-sodium vegetable or chicken broth

¼ cup reduced-sodium soy sauce or tamari

¼ cup rice vinegar

1 tbsp toasted sesame oil

1 tsp raw honey, or to taste

1 tsp sriracha sauce, or to taste Ground black pepper, to taste

1 Ib medium shrimp, peeled and deveined (NOTE: Medium shrimp are ideal, but if you can only find large shrimp, they can be halved.)

2 large eggs, beaten


1. In a medium pot on medium, heat avocado oil. Add garlic, ginger and onions and sauté until fragrant, 1 minute. Add mushrooms; sauté until softened, about 3 minutes.

2. Add broth, cabbage, soy sauce, vinegar, sesame oil, honey, sriracha and pepper. Bring to a boil and simmer for 2 minutes. Add shrimp and simmer until cooked through, about 3 minutes.

3. Whisk soup and pour in eggs, whisking constantly. Divide soup among bowls and garnish with additional onions.



From → Recipes, seafood, Soups

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