Egg Drop Soup with Asparagus and Shrimp


Egg Drop Soup with Asparagus and Shrimp by Salpy Rozario

½ lb. Shelled and deveined shrimp
1 bunch Asparagus, cut into thin discs
3 to 4 small shitake mushrooms, thinly sliced
… 1 can creamed corn
3 cups chicken stock
2 eggs, beaten
1 tsp mashed garlic
1 tsp grated ginger
4 spring onions sliced and green section separated
1 tsp sesame oil
1 tbls vegetable oil
1 tsp hoisin sauce
1 tsp soy sauce
1 tsp cornstarch, diluted in 3 tbls of water

Marinate the shrimp in garlic, ginger, hoi sin sauce and soy sauce for about 10 minutes. Prepare the rest of the ingredients before you start cooking. Heat the wok and sauté the shrimp in the hot vegetable oil. Stir fry until barely pink for 1 minute. Add the white part of the green onion and stir, add the mushroom, asparagus and the corn stirring continuously. Stir in the stock and bring to a boil. Add the corn starch and continue stirring. Holding the beaten egg bowl hi, let it stream in while the soup is boiling and stir once. Pour in the sesame oil and take off the heat. Sprinkle with the remaining spring onions. Enjoy

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