Rice Soup with Shrimp and Egg

• 3 cups reduced-sodium chicken broth
• 2 teaspoons soy sauce
• 4 thin slices fresh ginger
• 2 cloves garlic
• 6 shiitake mushroom caps, thinly sliced
• 12 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

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.

chicken broth, soy sauce, thin slices fresh ginger, garlic, shiitake mushroom caps, shrimp, fresh spinach leaves, basmati rice, eggs, scallions, tomato

Taken from www.food.com/recipe/rice-soup-with-shrimp-and-egg-36917 (may not work)