Shrimp Egg Drop Soup Recipe

By pjones-2

Ingredients

• 4 teaspoons cornstarch
• 1/2 teaspoon soy sauce
• 1/8 teaspoon ground ginger
• 1-1/2 cups cold water, divided
• 2 cans (14-1/2 ounces each) chicken broth
• 1-1/2 cups frozen home-style egg noodles
• 1 cup frozen broccoli florets, thawed and coarsely chopped
• 1/2 cup julienned carrot
• 1 large egg, lightly beaten
• 1/2 pound cooked medium shrimp, peeled and deveined

Details

Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from tasteofhome.com

Preparation

Step 1

In a small bowl, combine the cornstarch, soy sauce, ginger and 1/2 cup cold water; set aside.

In a large saucepan, combine broth and remaining water. Bring to a simmer; add noodles. Cook, uncovered, for 15 minutes. Add broccoli and carrot; simmer 3-4 minutes longer or until noodles are tender.

Drizzle beaten egg into hot soup, stirring constantly. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add shrimp; heat through.
Yield: 4 servings.