“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.

Advertisements

Leave a comment

Filed under easy/quick, soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s