Who knew that egg drop soup could be so easy? Only three simple steps will give you this better-than-restaurant-quality soup with just the right blend of veggies and shrimp. Taste of Home Test Kitchen
Shrimp Egg Drop Soup
Shrimp Egg Drop Soup
Prep Time
10 min
Cook Time
20 min
Yield
4 servings (1-1/4 quarts)
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
Directions
- 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 until noodles are tender, 3-4 minutes longer.
- Drizzle beaten egg into hot soup, stirring constantly. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Add shrimp; heat through.
Nutrition Facts
1-1/4 cups: 241 calories, 4g fat (1g saturated fat), 196mg cholesterol, 1050mg sodium, 30g carbohydrate (3g sugars, 2g fiber), 18g protein.
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