SHRIMP EGG DROP SOUP

By á-6145

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

Details

Servings 4

Preparation

Step 1

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.