Shrimp Egg Drop Soup Recipe
Shrimp Egg Drop Soup Recipe photo by Taste of Home

Shrimp Egg Drop Soup Recipe

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Who knew that egg drop soup could be so easy? It’s just three simple steps to this better-than-restaurant quality soup with just the right blend of veggies and shrimp. Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 4 teaspoons cornstarch
  • 1/2 teaspoon soy sauce
  • 1/8 teaspoon ground ginger
  • 1-1/2 cups 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 egg, lightly beaten
  • 1/2 pound cooked medium shrimp, peeled and deveined

Nutritional Facts

1-1/4 cup: 241 calories, 4g fat (1g saturated fat), 196mg cholesterol, 1050mg sodium, 30g carbohydrate (3g sugars, 2g fiber), 18g protein


  1. In a small bowl, combine the cornstarch, soy sauce, ginger and 1/2 cup cold water; set aside.
  2. 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.
  3. 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.
Originally published as Shrimp Egg Drop Soup in Simple & Delicious November/December 2009, p12

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Reviewed Dec. 11, 2015

"Very tasty, but I think next time I will add a bit more soy sauce for flavor."

Reviewed Oct. 2, 2015


Reviewed Jul. 12, 2014

"It was a good soup, but I found it a little bland so I added garlic salt to taste."

Reviewed Jan. 7, 2011

"Yummy, does taste like the resteraunt. :)"

Reviewed Nov. 11, 2009

"This is very good and very quick. I used dry egg noodles from my pantry also. Served it with a tossed salad. So easy!"

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