Egg Ribbon Soup With Shrimp And Spinach Food

SHRIMP EGG DROP SOUP

Steps:

• In a small bowl, combine the cornstarch, soy sauce, ginger and 1/2 cup cold water; set aside., In a large saucepan, combine broth and remaining water. Bring to a simmer; add noodles. Cook, uncovered, for 15 minutes. Add broccoli and carrot; simmer until noodles are tender, 3-4 minutes longer., Drizzle beaten egg into hot soup, stirring constantly. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Add shrimp; heat through.

SHRIMP AND SPINACH OMELET

Steps:

• Using a non-stick, 9" skillet or omelet pan, heat the oil over medium-low heat and add the minced garlic.
• In a bowl, whisk together the eggs, skim milk, and thyme. Season the eggs with a pinch of salt and a few grinds of fresh, black pepper.
• When the garlic is just barely browning on the edges, pour the egg mixture into the skillet and, tilting it slightly or stirring, slosh it around so it covers all the garlic and the bottom of the pan.
• Keep an eye on the omelet as the eggs stiffen. When the bottom of the eggs are fairly solid but there is still a good amount of liquid eggs on top, sprinkle the feta cheese over the eggs.
• Continue cooking for about 2-3 more minutes and , then, make a thin line of shrimp about one-third of the way across the eggs. On top of that, sprinkle the finely chopped spinach in a row (reserving a pinch for garnish).
• With a slender spatula (or turner), loosen the edges of the eggs from the skillet. Then, slide the spatula under the third of the omelet that has the shrimp and spinach on it. Fold the eggs over the ingredients towards the center of the omelet and hold, there, for just a few moments.
• Over the serving plate, slide the omelet out -unfolded side first- and roll the already folded section over the flatter portion. You may have to do this several times on subsequent attempts to get the hang of it.
• Sprinkle the top of the omelet with the reserved spinach and serve.

EGG RIBBON SOUP

Steps:

• Bring broth to a boil. Add greens and bring back to a simmer
• Right before serving, pour beaten eggs into soup; they should curdle into ribbon shaped strands. Season to taste with salt and pepper and remove from heat
• Ladle into soup bowls and sprinkle Parmesan over top.

SPINACH AND EGG SANDWICHES

Steps:

• Preheat the broiler. Arrange the tomatoes cut-side up on one half of a rimmed baking sheet and season with salt and pepper. Broil the tomatoes until they begin to soften, about 2 minutes. Remove from the broiler. Arrange the English muffins on the other half of the baking sheet and brush with 1 tablespoon olive oil. Set aside.
• Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the shallot and cook, stirring, until soft, about 2 minutes. Add the Canadian bacon and cook, stirring, until lightly browned, about 3 minutes. Stir in the spinach until wilted; season with salt and pepper. Transfer the mixture to a bowl; keep warm. Wipe out the skillet.
• Heat the remaining 1/2 tablespoon olive oil in the skillet over medium-high heat. Crack the eggs into the pan, season with salt and pepper, and fry until the whites are set but the yolks are still runny, about 5 minutes. Remove the pan from the heat. Top the tomatoes with the cheese. Return the tomatoes and English muffins to the broiler; broil until the cheese is melted, 2 to 3 minutes. Divide the English muffins among plates, then top each with some of the spinach mixture and a fried egg. Serve with the broiled tomatoes.

EDAMAME SOUP WITH MUSHROOMS AND SPINACH

Steps:

• 1. Heat a medium pot over medium-high heat, add 1 tablespoon oil, the scallion whites, and garlic. Cook until softened, 1 minute. Add 7 cups of water, the edamame, and potato; season with salt and cover. Once the soup boils, remove the lid and cook until the edamame and potato are tender, 15 to 20 minutes. Cool slightly and then carefully blend with an immersion until smooth (or in a traditional blender in batches). Keep warm.
• 2. Meanwhile, heat a medium skillet over medium-high heat, add the remaining 1 tablespoon oil, then add the mushrooms, ham, if using, and scallion greens. Cook until the mushrooms brown, about 3 minutes, and then add the spinach, stirring until it wilts. Remove from the heat, season with salt and pepper.
• 3. When ready to serve, gently reheat the soup and add rice wine vinegar. Ladle soup into 4 bowls and spoon some of the mushrooms, ham, and spinach into each bowl. Drizzle in the hot sauce as desired. Serve.