Dinner

Egg Drop Soup with Shiitake Mushrooms & Shrimp

With a light sesame flavor and a surprising crunch, this soup is a  staff favorite. Try topping with a drizzle of additional sriracha and  sesame oil, or if you prefer to go sweet, try a drizzle of honey.

Pamela Salzman

Servings

Prep Time

30 min

Cook Time

3 min

Duration

33 min

3 tbsp  avocado or peanut oil
2  cloves garlic, minced
2 tsp  peeled and minced  fresh ginger
4  green onions, thinly sliced + additional for garnish
7 oz  shiitake mushrooms,  thinly sliced
6 cups  low-sodium vegetable  or chicken broth
2 cups  thinly sliced  green cabbage
¼ cup  reduced-sodium soy  sauce or tamari
¼ cup  rice vinegar
1 tbsp  toasted sesame oil  (TRY: Organic Eden Sesame Oil)
1 tsp  raw honey, or to taste
1 tsp  sriracha sauce, or to taste
Ground black  pepper, to taste
1 Ib  medium shrimp, peeled and deveined (NOTE: Medium shrimp are ideal, but if you can only find large shrimp, they  can be halved.)
2  large eggs, beaten

In a medium pot on medium, heat avocado oil. Add garlic, ginger and onions and sauté until fragrant, 1 minute. Add mushrooms; sauté until softened, about 3 minutes.
Add broth, cabbage, soy sauce, vinegar, sesame oil, honey, sriracha and pepper. Bring to a boil and simmer for 2 minutes. Add shrimp and simmer until cooked through, about 3 minutes.
Whisk soup and pour in eggs, whisking constantly. Divide soup among bowls and garnish with additional onions.