Ingredients:
3 cups reduced-sodium chicken broth
2 teaspoons soy sauce
4 thin slices fresh ginger
2 cloves garlic
6 shiitake mushroom caps, thinly sliced
1/2 cup diced cooked shrimp
1 cup thinly shredded fresh spinach leaves
2 cups cooked basmati rice, rinsed and drained
2 eggs, beaten
2 scallions, thinly sliced
1 plum tomatoes, diced
Directions:
In a large sauce pan, combine broth, soy, ginger and garlic.
Bring to a boil, reduce heat to low, simmer 5 minutes then remove and discard ginger slices and garlic.
Add mushrooms, shrimp, spinach and rice, simmer 2 minutes or until mushrooms are tender and spinach is wilted.
Bring to a boil, drizzle in egg whisking constantly.
Ladle into soup bowls and top with scallions and tomato.
Servings: 4
Time preparation: 0 min.
Time total: 0 min.