SHRIMP EGG DROP SOUP
By á-6145
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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.
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