Friday, July 01, 2005

Shrimp and Egg Flower Soup

Shrimp and Egg Flower Soup(Adapted from CL)

2 tablespoons cornstarch
2 tablespoons water
5 cups chicken broth
1 tablespoon dry sherry
1 tablespoon soy sauce
1 1/2 teaspoons grated peeled fresh ginger
1 teaspoon dark sesame oil
1 cup shredded carrot
1 cup frozen shelled edamame, thawed
3/4 pound medium shrimp, peeled and deveined, cut lengthwise
2 large eggs, lightly beaten

In a small bowl, whisk together cornstarch and water.

In a large saucepan, combine cornstarch mixture, broth, sherry, soy sauce, ginger, and oil. Bring to a boil. Add carrots and edamame and cook 2 minutes. Add shrimp and cook 3 minutes or until shrimp are done. Remove the pan from the stove. While stirring constantly, slowly drizzle egg into broth mixture. Let sit for a couple minutes before serving.


  1. This sounds like a fabulous soup!

    Could you say a little more about the use of ginger? When I hacve tried to use it, I have not been very successful. nce the ginger seemed too stringy and dry. Another time it seemed kind of "pulpy". What is the best texture to have? Does it usually get grated or sometimes minced?

    Thanks Joe

  2. Hey Andrea!

    For fresh ginger root, unless it specifies otherwise, I use a microplane grater to grate it. It is much easier (for me anyway) to keep the ginger in the freezer, peeled, and then grate it frozen. It will then mix in much better - I guess you could describe it as pulpy.