Rice Soup With Shrimp And Egg

Ingredients

• Servings: 4
• 3 cups reduced-sodium chicken broth
• 2 teaspoons soy sauce
• 4 thin slices fresh ginger
• 2 cloves garlic
• 6 shiitake mushroom caps, thinly sliced
• 1/2 cup diced cooked shrimp
• 1 cup thinly shredded fresh spinach leaves
• 2 cups cooked basmati rice, rinsed and drained
• 2 eggs, beaten
• 2 scallions, thinly sliced
• 1 plum tomato, diced

Recipe

• 1 in a large sauce pan, combine broth, soy, ginger and garlic.
• 2 bring to a boil, reduce heat to low, simmer 5 minutes then remove and discard ginger slices and garlic.
• 3 add mushrooms, shrimp, spinach and rice, simmer 2 minutes or until mushrooms are tender and spinach is wilted.
• 4 bring to a boil, drizzle in egg whisking constantly.
• 5 ladle into soup bowls and top with scallions and tomato.