Eggplant and Shrimp Stir-Fry Soup

Eggplant and Shrimp Stir-Fry Soup is a delightful fusion of tender shrimp and velvety eggplant, bathed in a flavorful broth that highlights the essence of Chinese cuisine. This dish is not only comforting but also packed with nutrition, making it a perfect choice for a cozy dinner.

Ingredients

• Eggplant - 200 grams, diced
• Shrimp (peeled and deveined) - 150 grams
• Garlic - 2 cloves, minced
• Ginger - 1 inch, minced
• Green onion - 2 stalks, chopped
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Chicken or vegetable broth - 500 ml
• Cornstarch - 1 tablespoon
• Water - 50 ml
• Salt - to taste
• Pepper - to taste
• Vegetable oil - 1 tablespoon

Steps

1. Heat vegetable oil in a pot over medium heat. Add minced garlic and ginger, sautéing until fragrant, about 1 minute.
2. Add the diced eggplant and stir-fry for about 5 minutes until they begin to soften.
3. Pour in the chicken or vegetable broth and bring it to a boil. Reduce the heat to simmer for about 10 minutes.
4. Add the shrimp and soy sauce to the pot, cooking until the shrimp turn pink, about 3-4 minutes.
5. In a small bowl, mix cornstarch with water to create a slurry. Slowly pour this into the soup while stirring to thicken it slightly.
6. Season with salt and pepper to taste. Stir in the sesame oil and chopped green onions just before serving.

Nutrition

• Calories: 280
• Protein: 25 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 900 mg
• Cholesterol: 160 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in protein from shrimp, supporting muscle health.
• Eggplant is high in fiber, promoting digestive health.

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