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

Shrimp Egg Drop Soup Recipe

Publisher Photo
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

Ingredients

  • 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 cups equals 241 calories, 4 g fat (1 g saturated fat), 196 mg cholesterol, 1,050 mg sodium, 30 g carbohydrate, 2 g fiber, 18 g protein.

Directions

  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

Nutritional Facts

1-1/4 cups equals 241 calories, 4 g fat (1 g saturated fat), 196 mg cholesterol, 1,050 mg sodium, 30 g carbohydrate, 2 g fiber, 18 g protein.

Reviews for Shrimp Egg Drop Soup

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (4)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 12, 2014

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

MY REVIEW
Reviewed Dec. 27, 2011

It was good soup, but didn't look anything like egg drop soup you get in an Asian restaurant. I might make again tho.

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