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Shrimp Egg Drop Soup

 Shrimp Egg Drop Soup
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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 3-4 minutes 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 minutes or until slightly thickened. Add shrimp; heat
  • through. Yield: 4 servings.
Nutritional Facts: 1-1/4 cups equals 241 calories, 4 g fat (1 g saturated fat), 196 mg cholesterol, 1,050 mg sodium,

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Shrimp Egg Drop Soup (continued)

Nutritional Facts: 30 g carbohydrate, 2 g fiber, 18 g protein.