asian shrimp mushroom & omelet soup
Great breakfast or brunch soup. Easy and full of flavor
yield
4 -6
prep time
10 Min
cook time
10 Min
method
Stove Top
Ingredients For asian shrimp mushroom & omelet soup
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3 lgeggs
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3 Tbspfresh chives chopped
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1 Tbspoil
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6 cchicken stock
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4 clovegarlic minced
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2 Tbspoyster sauce
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1 Tbspfish sauce
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1/4 cbrown sugar
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1 tspground birds eye chili
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8 ozshiitake mushrooms stemmed and sliced
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16shrimp peeled and deviened
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1 cchopped bok choy dark green leaves
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2 Tbsplime juice
How To Make asian shrimp mushroom & omelet soup
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1Beat the eggs then stir in the chives. Place oil in a skillet and turn heat to medium high. Once pan is heated up Pour in the eggs Let them sit so the bottom cooks then raise up the sides a bit and let the top uncooked egg part drain under then fold it into a log. Remove it from the pan to a cutting board and let it cool a bit then slice into strips
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2In a large pot add the chicken stock. oyster sauce, fish sauce, garlic, brown sugar, and chili bring to a boil then reduce to a simmer and add the mushrooms. Cook about 4 minutes. Add the shrimp and bok choy
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3Cook until shrimp are pink. Stir the egg strips into the soup and then add the lime juice. Ladle into bowls and serve
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