I was mostly intrigued with the combination of ingredients that Bittman uses to flavor this one saying, "Since making shrimp or stock is neither fast or easy for weeknights, the secret way to crank up flavor in a hurry is to simmer anchovies, soy sauce, and lemon juice with water along with peeled shrimp. Egg drops and fresh wonton "noodles" make the Easy soup a meal."
I made a few small changes based on my likes and what I had on hand, noted in red below.
Shrimp and Egg Drop Soup with Wonton Ribbons
Slightly Adapted from Dinner for Everyone by Mark Bittman
2 Tbsp good quality vegetable oil
4 scallions, white and green parts separated and chopped
1 Tbsp chopped garlic
1 Tbsp chopped ginger
salt and pepper
2 anchovy fillets, or to taste
1/4 cup fresh lemon juice, or to taste
(I added 1 Tbsp tamari/soy sauce)
(I used 3 cups light veggie stock with 4 cups water)
1 1/2 lbs peeled medium shrimp (I used the jumbo I had on hand)
(I added 3/4 cup frozen peas)
16 wonton skins, cut into wide ribbons (I used 8 eggroll skins)
(I added toasted sesame seeds & chili oil to serve)
Put the oil in a large pot over medium heat. When hot, add the scallion whites, garlic and ginger and sprinkle with salt and pepper. Cook, stirring often, until the aromatics are soft and beginning to color, about 3 to 5 minutes. Add the anchovies and cook, mashing with a spoon until they've dissolved.
Add the lemon juice (and soy sauce) and scrape up any browned bits off the bottom. Add the shrimp (and peas) and seven cups water (or water and stock) and bring the mixture to a boil. Continue cooking until the shrimp just begin to turn opaque (about a minute or 2 for small shrimp, 3-4 minutes for large).
Add the wonton skin noodles and adjust heat so the broth bubbles gently. Put the eggs into a bowl and beat with a fork. Pour the eggs into the pot in a slow stream, stirring constantly. You want them to scramble softly and form ribbons, so it's essential to keep stirring until the eggs are cooked, 1 to 2 minutes. Remove soup from heat, taste, and adjust the seasoning. Serve right away, garnished with the scallion greens (and sesame seeds and chili oil if desired).
Notes/Results: I like this soup quite a bit. I was a little concerned that the anchovies and lemon would make it odd, but neither flavor stands out. I ended up using part light veggie stock and water for the broth and think it added more flavor. The shrimp and peas are lightly sweet and the wonton (or eggroll) skin noodles are fun and with the egg make the soup more satisfying. I would make this again.
Linking this post up with I Heart Cooking Clubs were this coming week's theme is S is for September--dishes featuring ingredients that start with "S" --like shrimp and scallions.
Let's look into the Souper (Soup, Salad & Sammie) Sundays Kitchen and see who is here.
Judee of Gluten Free A-Z Blog shared her Instant Pot Butternut Squash Sage Soup and said, "Butternut squash seasoned with fresh sage makes a delightful soup that is both soothing and delicious. The temperatures are getting a little cooler, and I'm starting to think about fall flavors and comforting soups. I made my soup in the Instant Pot, but it can also be made on the stove top for those of you or are still holding out. The recipe has only 7 ingredients and is easy to make. It's a light soup and is a zero point soup of Weight Watchers!"
Harriet of RecipePocket is back at Souper Sundays this week with a salad accessory, these Easy Savory Sweet Potato Muffins. She says, "These easy savory sweet potato muffins are soft, moist and are oil and sugar free. Delicious hot, warm or cold, they are perfect for breakfast or, the lunchbox and can be served with salad for a healthy light evening meal."
Tina of Squirrel Head Manor brought Pizza Salad and said, "I had been reading an autobiography by Eric Clapton and enjoying that during lunch. One of my lunches was a clean-out-the-fridge mission which inspired a pizza salad. Lots of salad greens, radish, cukes, pea pods, carrots and a deconstructed bit of pizza toppings. I scraped the cheesy veggie topping off and mixed it with the salad. It was good! And I avoided the extra carbs by harvesting only the cheese and veggie toppings. Alas, pizza is my always my downfall with a weight loss plan. I love it so. Maybe I'll just walk more......."
Thanks to Judee, Harriet & Tina for joining in this week!
About Souper Sundays:
Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.
(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
- Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
On your entry post (on your blog):
- Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and add a link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to this post or my blog on your post, it will be removed.)
- You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).
Have a happy, healthy week!