“Instant” Shrimp Egg Drop Soup

This is how I satisfied my instant ramen craving during Low Carb January.

4-5 white button mushrooms, sliced

spray cooking spray

splash soy sauce

sprinkle red pepper flakes

2 scallions, chopped

1.5 cups water

1 chicken boullion cube

8 shrimp, peeled

1 egg, beaten

Heat saucepan; spray with cooking spray. Sautee scallion and mushrooms with red pepper flakes until soft. Add splash soy sauce. Bring water and chicken broth cube to a boil. Add shrimp and cook until almost opaque. Pour egg around saucepan in a circular motion. Turn off heat and allow to stand one minute. Stir egg pieces in soup and serve.


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Filed under easy/quick, soup

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