Real Recipes From Real Home Cooks ®

asian shrimp mushroom & omelet soup

Recipe by
barbara lentz
beulah, MI

Great breakfast or brunch soup. Easy and full of flavor

yield 4 -6
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For asian shrimp mushroom & omelet soup

  • 3 lg
  • 3 Tbsp
    fresh chives chopped
  • 1 Tbsp
  • 6 c
    chicken stock
  • 4 clove
    garlic minced
  • 2 Tbsp
    oyster sauce
  • 1 Tbsp
    fish sauce
  • 1/4 c
    brown sugar
  • 1 tsp
    ground birds eye chili
  • 8 oz
    shiitake mushrooms stemmed and sliced
  • 16
    shrimp peeled and deviened
  • 1 c
    chopped bok choy dark green leaves
  • 2 Tbsp
    lime juice

How To Make asian shrimp mushroom & omelet soup

  • 1
    Beat the eggs then stir in the chives. Place oil in a skillet and turn heat to medium high. Once pan is heated up Pour in the eggs Let them sit so the bottom cooks then raise up the sides a bit and let the top uncooked egg part drain under then fold it into a log. Remove it from the pan to a cutting board and let it cool a bit then slice into strips
  • 2
    In a large pot add the chicken stock. oyster sauce, fish sauce, garlic, brown sugar, and chili bring to a boil then reduce to a simmer and add the mushrooms. Cook about 4 minutes. Add the shrimp and bok choy
  • 3
    Cook until shrimp are pink. Stir the egg strips into the soup and then add the lime juice. Ladle into bowls and serve

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