Egg Drop Shrimp Noodle Soup (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Ingredients:
3 quarts chicken broth |
1 pound medium shrimp, peeled and deveined |
1 tablespoon soy sauce |
1 teaspoon fish sauce |
2 cups sliced shiitake mushrooms |
1 cup enoki mushrooms |
1 cup shredded carrots |
2 teaspoons grated garlic |
1 tablespoon grated ginger |
1/2 cup sliced scallions |
1 cup shredded leftover chicken meat |
1/2 cup cilantro leaves, plus additional for garnish |
1/2 cup bean sprouts |
1 package bean thread noodles, soaked in warm water until soft |
2 eggs, beaten |
1 lime, juiced |
Directions:
1. In a large soup pot, bring chicken stock to a boil.
2. Add shrimp, soy sauce, fish sauce, shiitakes and enoki mushrooms. Cook until mushrooms soften about 2 minutes. Add carrots, garlic, ginger, and scallions. Cook for 1 more minute.
3. Add chicken meat, 1/2 cup cilantro, bean sprouts, noodles, and beaten eggs. Cook an additional 2 minutes. Add lime juice and garnish with additional cilantro.
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