Egg Drop Soup with Shrimp


4 cups of chicken stock

1 tablespoon Miso

ΒΌ teaspoon pepper

10 shrimp shells removed and cut into thirds

2 eggs, lightly beaten


Bring chicken stock to a boil with the miso, stir miso to make sure it get completely immersed. Add shrimp and cook for 2 minutes. Very slow pour eggs in a steady stream. Stir the eggs in a clockwise direction to make shreds for one minute. Serve warm.