Rice Soup with Shrimp and Egg

Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  1. In a large sauce pan, combine broth, soy, ginger and garlic.
  2. Bring to a boil, reduce heat to low, simmer 5 minutes then remove and discard ginger slices and garlic.
  3. Add mushrooms, shrimp, spinach and rice, simmer 2 minutes or until mushrooms are tender and spinach is wilted.
  4. Bring to a boil, drizzle in egg whisking constantly.
  5. Ladle into soup bowls and top with scallions and tomato.


Most Helpful

This was wonderful. Everyone who tried this one came back for seconds. The chopped tomatos garnish was perfect and just made this dish. I'll be making this one again. Congratulations on a great recipe and good luck in the contest.

Mysterygirl August 19, 2002

Loved that this used up things I already had on hand, I used four cups of broth just to stretch it a little further. Didn't really notice the shrimp flavor, so would add a little fish sauce as another reviewer mentioned.

Brooke the Cook in WI January 04, 2012

My family loved this soup. I didn't have Shitake mushroom but it was amazing anyway. I will be making this again.

quilterstouch September 25, 2008

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