Prawn and Vegetable Egg Drop Soup
3 tablespoons shao shing
1 tablespoon soy sauce
400ml vegetable stock
1 teaspoon sugar
chilli flakes, to taste
100g enoki mushrooms
1 carrot, sliced thinly
50g mange tout, halved lengthwise
100g cooked prawns
1 teaspoon sesame oil
1 free range, organic egg
2 spring onions
handful fresh coriander
Simmer together the stock, sugar, soy, chilli and Shao Shing for 5 minutes. Add the prepared vegetables and simmer until tender, about another 2-3 minutes.
Add the prawns and bring back to a simmer. Beat together the egg and the sesame oil. Drizzle the egg into the soup, cover and turn off the heat. Leave to stand for 2-3 minutes, until the egg has set into "flowers". Stir in the coriander leaves and serve.
Nutrition Data
Calories (kcal) 306.7
Carbohydrate (g) 23.3
Protein (g) 30.5
Fat (g) 10.2
Fibre (g) 5.8
3 tablespoons shao shing
1 tablespoon soy sauce
400ml vegetable stock
1 teaspoon sugar
chilli flakes, to taste
100g enoki mushrooms
1 carrot, sliced thinly
50g mange tout, halved lengthwise
100g cooked prawns
1 teaspoon sesame oil
1 free range, organic egg
2 spring onions
handful fresh coriander
Simmer together the stock, sugar, soy, chilli and Shao Shing for 5 minutes. Add the prepared vegetables and simmer until tender, about another 2-3 minutes.
Add the prawns and bring back to a simmer. Beat together the egg and the sesame oil. Drizzle the egg into the soup, cover and turn off the heat. Leave to stand for 2-3 minutes, until the egg has set into "flowers". Stir in the coriander leaves and serve.
Nutrition Data
Calories (kcal) 306.7
Carbohydrate (g) 23.3
Protein (g) 30.5
Fat (g) 10.2
Fibre (g) 5.8
Posts
No comments:
Post a Comment