@rogescheng: Full Recipe & Macros Below 👇🏻 Shrimp Egg Drop Soup 🥚🍲 (4 Servings) Per Serving: ~160 kcal | 20P | 2C | 8F Ingredients • 4 cups Low-Sodium Chicken Broth (or seafood stock) • ½ lb (8 oz) Shrimp (peeled & deveined) • 6 large Eggs (lightly beaten) • 1 tsp Sesame Oil • ½ tsp Turmeric Powder • ½ tsp White Pepper • 1½ tsp Cornstarch (mixed with 2 tbsp water) • 1 Scallion (sliced) • Salt to taste • 1 tbsp Chicken bouillon powder Directions 1. Pour chicken broth into a medium pot and bring to a gentle boil over medium heat. 2. Add shrimp and cook for 3–4 minutes until pink and opaque. 3. Stir in turmeric, white pepper, chicken bouillon powder, scallion, and cornstarch slurry. Simmer for 1–2 minutes until slightly thickened. 4. Lower heat to a gentle simmer and slowly drizzle in the beaten eggs while stirring gently in one direction to form ribbons. 5. Turn off heat, stir in sesame oil, and season with salt to taste. 6. Ladle into bowls and serve hot. #asianfood #chinesefood #asianrecipes #highprotein #lowcalorie