SHRIMP EGG DROP SOUP

SHRIMP EGG DROP SOUP
SHRIMP EGG DROP SOUP

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    TSP CORNSTARCH

  • 1/2

    TSP SOY SAUCE

  • 1/8

    TSP GROUND GINGER

  • 1.5

    C WATER, DIVIDED

  • 2

    CANS (14.5 OZ EACH) CHICKEN BROTH

  • 1.5

    C FROZEN HOME STYLE EGG NOODLES

  • 1

    C FROZEN BROCCOLI FLORETS, THAWED AND COARSELY CHOPPED

  • 1/2

    C JULIENNED CARROT

  • 1

    EGG, BEATEN

  • 1/2

    LB COOKED MEDIUM SHRIMP, PEELED AND DEVEINED

Directions

IN A SMALL BOWL, COMBINE THE CORNSTARCH, SOY SAUCE, GINGER AND 1/2 CUP WATER; SET ASIDE IN A LARGE SAUCEPAN, COMBINE THE BROTH AND REMAINING WATER. BRING TO A SIMMER; ADD NOODLES. COOK, UNCOVERED, FOR 15 MIN. ADD BROCCOLI AND CARROT; SIMMER 3-5 MIN 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 MIN OR UNTIL SLIGHTLY THICKENED. ADD SHRIMP; HEAT THROUGH.

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