Rice Soup with Shrimp and Egg

• Ready In: 0 mins
• Serves: 4

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 tomato, diced

Directions

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.