• Course: Soup
• Features: Fast

Ingredients:

• 6 cups low-sodium or regular chicken broth
• 3 tablespoons low-sodium soy sauce
• 2 medium cloves garlic
• 1-inch piece of unpeeled ginger root, cut crosswise into thin slices
• 8 ounces frozen, peeled and deveined uncooked shrimp
• 3 teaspoons cornstarch
• 1 large egg, beaten
• 2 scallions, white and light-green parts, chopped
• Salt
• Freshly ground black pepper
• Cilantro leaves, for garnish

Directions:

Bring the chicken broth to a boil in a large soup pot over medium-high heat; add the soy sauce, garlic and ginger root. Cover and cook for 10 minutes, then discard the garlic and ginger. Add the shrimp and cook until just cooked through.

Combine the cornstarch and water in a small cup (to make a slurry). Add to the soup, stirring constantly, along with the beaten egg and scallions. Cook until slightly thickened and egg is done; season with salt and white pepper to taste. Garnish with cilantro; serve immediately.

Recipe Source:

From Mitchell Davis, author of "Kitchen Sense" (Clarkson Potter, 2006).

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