Prawn & Asparagus Egg Drop Soup
½ litre fish stock
100ml Shao Shing wine or dry sherry
1 tablespoon soy sauce
1 thumb ginger, grated
2-3 cloves garlic, crushed
100g asparagus, cut into bite sized pieces
100g prawns
1 large, free range organic egg
½ teaspoon sesame oil
4 spring onions, sliced finely
Simmer the fish stock, wine, soy, garlic & ginger together, covered, over low heat for about 15 minutes.
Add the asparagus and simmer for a further 3-5 minutes, until asparagus is just tender. Drop in the prawns.
Beat the egg together with the sesame oil and add to the soup. Do not stir!
Cover and leave to stand for about 5 minutes for the egg to cook in the hot broth. Stir in the shredded spring onions and serve.
Nutrition Data
Calories (kcal) 304.8
Carbohydrate (g) 17.4
Protein (g) 31.3
Fat (g) 12.4
Fibre (g) 3.7
½ litre fish stock
100ml Shao Shing wine or dry sherry
1 tablespoon soy sauce
1 thumb ginger, grated
2-3 cloves garlic, crushed
100g asparagus, cut into bite sized pieces
100g prawns
1 large, free range organic egg
½ teaspoon sesame oil
4 spring onions, sliced finely
Simmer the fish stock, wine, soy, garlic & ginger together, covered, over low heat for about 15 minutes.
Add the asparagus and simmer for a further 3-5 minutes, until asparagus is just tender. Drop in the prawns.
Beat the egg together with the sesame oil and add to the soup. Do not stir!
Cover and leave to stand for about 5 minutes for the egg to cook in the hot broth. Stir in the shredded spring onions and serve.
Nutrition Data
Calories (kcal) 304.8
Carbohydrate (g) 17.4
Protein (g) 31.3
Fat (g) 12.4
Fibre (g) 3.7
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