Looking for a new soup recipe that warms you up and comes together in no time? Well, here it is! This soup is PACKED with protein to keep you going and tastes like you just stepped into your favorite Asian bistro. The recipe is based on the one from Cooking Light Magazine (January 2006). I’ve been making this soup since 2006 and let me tell you– it is YUMMY! I’ve made a few modifications (duh!).
It’s important to use raw shrimp in this recipe– if you get the stuff out of the butchers block that’s already been cooked, the shrimp may become rubbery in the soup. Ick!
Shrimp Eggflower Soup (Cooking Light, Jan. 2006)
3/4 lbs medium shrimp, deveined and peeled
1 cup petite frozen peas (thawed)
2 Tbsp corn starch
2 Tbsp cool water
4 cups (32 oz.) good chicken stock or low sodium chicken broth (I used the kirkland brand from Costco)
1 cup water
1 Tbsp soy sauce
1-1/2 tsp grated fresh ginger (see tip at end of recipe)
1 tsp dark sesame oil
4 oz. (2 cups) sliced mushrooms (USE FRESH)
1 cup grated carrot
1 Tbsp white miso paste (optional)
2 lg eggs, beaten
4-6 green onions, sliced thin
1. Prepare shrimp and place in a collander in the sink. Put the peas on top and run under cool water until everything is thawed.
2. Mix the corn starch and 2 Tbsp cool water in a small bowl. Be sure there are no lumps. Place this mixture in a medium soup pot (6 quart or so) and add stock, 1 cup water, soy sauce, ginger and sesame oil. Bring to a boil.
3. Once the liquid in the pot is boiling, add the carrots and mushrooms. Cook for 3 minutes, add shrimp and peas and cook another 2-3 minutes, or until shrimp are pink and tender.
4. Remove from heat and stir in the miso paste, if using (see tip below). While stirring, slowly drizzle in the beaten eggs. The hot soup will cook the eggs into thin ribbons that will float throughout the broth giving it a thick, silky texture.
5. Top with green onions and season to taste. Because I used chicken stock instead of chicken broth, I added a little salt. Just taste it and see if you need to.
Tip #1 Ginger: Fresh ginger keeps for a very long time when frozen. I just put the root in a plastic baggie and stick it in the freezer. When I need it, I peel the part of the root I want to grate with a small knife, then just use a microplane to grate it while frozen. When I have what I need, I just put the rest of the root back in the freezer. The ginger ‘snow’ from the grater thaws quickly.
Tip #2 Miso Paste: Miso paste is a fermented paste made from soybeans or buckwheat. It has a salty/brothy flavor that accents this soup very well. It can be found in the refrigerated section of most health food stores or CoOps. If you can’t find it, no worries. Just don’t try to use the powdered Miso Soup mix– that stuff is way too salty.