Recipe courtesy of Michele Urvater

Egg Ribbon Soup with Shrimp and Spinach

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  • Level: Easy
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 4 servings
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6 cups chicken broth

8 ounces (net) peeled and deveined shrimp, cut into 1/2 inch chunks

1/2 pound spinach, stemmed and washed

4 eggs, lightly beaten

Salt and pepper

Oriental sesame oil, chili oil or chili paste to drizzle in, optional

Fresh lime wedges.


  1. Bring broth to a boil in a medium saucepan. Add shrimp to soup and bring back to a boil. Add spinach and bring back to a simmer.
  2. Pour beaten eggs into soup in a steady stream; eggs will curdle into ribbon shaped strands. Season to taste with salt and pepper and remove saucepan from heat. Immediately ladle into soup bowls and drizzle a few drops of sesame or chili oil or chili paste into your soup. Add drops of lime juice if you wish.
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