Mint Soup

ingredients

• 4 1/2 teaspoons small dried shrimp (3 tablespoons)
• 2 quarts Nonya chicken stock
• 2 cups loosely packed fresh spearmint leaves
• 3 large eggs, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

directions

Soak shrimp in warm water to cover in a bowl 5 minutes, then drain in a sieve, discarding water. Bring stock and shrimp to a boil in a 3 quarts saucepan, then reduce heat and simmer, uncovered, 10 minutes. Stir in mint and immediately remove from heat. Add eggs in a slow stream, stirring slowly in 1 direction, then stir in salt and pepper.