SHRIMP EGG DROP SOUP
Who knew that egg drop soup could be so easy? Only three simple steps will give you this better-than-restaurant-quality soup with just the right blend of veggies and shrimp. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings (1-1/4 quarts).
Number Of Ingredients 10
Steps:
- In a small bowl, combine the cornstarch, soy sauce, ginger and 1/2 cup cold water; set aside., In a large saucepan, combine broth and remaining water. Bring to a simmer; add noodles. Cook, uncovered, for 15 minutes. Add broccoli and carrot; simmer until noodles are tender, 3-4 minutes longer., Drizzle beaten egg into hot soup, stirring constantly. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Add shrimp; heat through.
Nutrition Facts : Calories 241 calories, Fat 4g fat (1g saturated fat), Cholesterol 196mg cholesterol, Sodium 1050mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.
SPINACH AND EGG SANDWICHES
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the broiler. Arrange the tomatoes cut-side up on one half of a rimmed baking sheet and season with salt and pepper. Broil the tomatoes until they begin to soften, about 2 minutes. Remove from the broiler. Arrange the English muffins on the other half of the baking sheet and brush with 1 tablespoon olive oil. Set aside.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the Canadian bacon and cook, stirring, until lightly browned, about 3 minutes. Stir in the spinach until wilted; season with salt and pepper. Transfer the mixture to a bowl; keep warm. Wipe out the skillet.
- Heat the remaining 1/2 tablespoon olive oil in the skillet over medium-high heat. Crack the eggs into the pan, season with salt and pepper, and fry until the whites are set but the yolks are still runny, about 5 minutes. Remove the pan from the heat. Top the tomatoes with the cheese. Return the tomatoes and English muffins to the broiler; broil until the cheese is melted, 2 to 3 minutes. Divide the English muffins among plates, then top each with some of the spinach mixture and a fried egg. Serve with the broiled tomatoes.
Nutrition Facts : Calories 403 calorie, Fat 20 grams, SaturatedFat 5.5 grams, Cholesterol 236 milligrams, Sodium 993 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Protein 21 grams, Sugar 2 grams
EGG RIBBON SOUP
Steps:
- Bring broth to a boil. Add greens and bring back to a simmer
- Right before serving, pour beaten eggs into soup; they should curdle into ribbon shaped strands. Season to taste with salt and pepper and remove from heat
- Ladle into soup bowls and sprinkle Parmesan over top.
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