Egg Ribbon Soup with Shrimp and Spinach (Mf)
| Yield: | 4 Servings |
| Categories: | Seafood, Soups |
| 6 | c | Chicken broth |
| 8 | oz | Peeled and deveined shrimp; net, cut into 1/2 inch chunks |
| 1/2 | lb | Spinach; stemmed and washed |
| 4 | Eggs; lightly beaten | |
| Salt and pepper | ||
| Oriental sesame oil; chili oil or chili paste to drizzle in, optional | ||
| Fresh lime wedges |
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