Egg Drop Soup

(4)  8 - 12 count raw peeled and rinsed shrimp

1 tsp sesame oil, divided

1 tsp minced garlic, divided

1 tsp soy sauce, divided

1 Tbsp olive oil

1/2 cup shredded carrots

1/2 cup baby spinach, chopped

1/8 tsp sugar

1/8 tsp pepper

2 cups chicken broth

1/4 tsp turmeric

1 1/2 Tbsp cornstarch

1/4 cup water

1 egg lightly beaten

1 sliced green onion

In a small bowl, combine shrimp with 1/2 tsp sesame oil, 1/2 tsp minced garlic, and 1/2 tsp soy sauce.  Cover and refrigerate for 15 minutes.

  

In a medium fry pan, heat canola oil and remaining sesame oil over medium high heat.  Add 1/2 tsp garlic and cook 3 - 5 minutes, stirring often.  Add spinach, sugar, pepper and 1/2 tsp soy sauce.  Stir for 1 minute or until spinach wilts.  

Add chicken stock and turmeric; bring to a boil and reduce heat to medium-low; simmer 5 minutes.  

In a small bowl, mix cornstarch and water together until dissolved.  Stirring soup continuously, add cornstarch slurry slowly bult steadily.  

Bring soup back to a simmer and cook 2 - 3 minutes or until soup noticeably starts to thicken.  Using a ladle, stir soup in a circular motion and slowly drizzle egg in.

Preheat a fry pan over medium high heat and arrange shrimp in a single layer.  Cook for two minutes each side until shrimp turns pink.

Top with sliced green onions; serve with soup immediately.