Try this Egg Flower Shrimp Soup recipe, or contribute your own.
Suggest a better descriptionRinse shrimp and pat dry. Pound ginger slices with a mallet or back of a knife so juice can seep out. Combine ginger, broth and soy sauce in a medium saucepan. Cover and bring to a boil; reduce heat and simmer 5 minutes. Discard ginger. Return to a boil and stir in shrimp, peas, and green onions. Drizzle eggs over soup, cover and take pan from heat. Let stand until shrimp is opaque in center, 2-3 minutes for medium shrimp, up to 10 minutes for large. Stir soup to break up eggs, season to taste with salt and pepper and serve. Recipe By : Meijer Foods Posted to Digest eat-lf.v096.n229 Date: Mon, 25 Nov 1996 19:11:16 -0500 From: LRW979@aol.com
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Serving Size: 1 Serving (428g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 26 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 811.5mg | 28 % | |
Potassium 293.9mg | 8 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 1.9g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 26
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