Shrimp Egg Drop Soup Recipe

4.5 7 8
Shrimp Egg Drop Soup Recipe
Shrimp Egg Drop Soup Recipe photo by Taste of Home
Publisher Photo

Shrimp Egg Drop Soup Recipe

Read Reviews
4.5 7 8
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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, 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 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.
Originally published as Shrimp Egg Drop Soup in Simple & Delicious November/December 2009, p12

Nutritional Facts

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

  • 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, beaten
  • 1/2 pound cooked medium shrimp, peeled and deveined
  1. In a small bowl, combine the cornstarch, soy sauce, ginger and 1/2 cup 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forShrimp Egg Drop Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
cbenne12 User ID: 7424916 239178
Reviewed Dec. 11, 2015

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

MY REVIEW
jenstw User ID: 7511364 233888
Reviewed Oct. 2, 2015

"Yummy"

MY REVIEW
lmmanda User ID: 1101093 127375
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
Sunjatared User ID: 5113511 103458
Reviewed Jan. 7, 2011

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

MY REVIEW
Robin Bean User ID: 3819578 187454
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!"

MY REVIEW
Lynnette68 User ID: 3100774 101781
Reviewed Oct. 27, 2009

"My husband enjoyed this one. I don't care for shrimp, but I served myself a bowl before adding the shrimp at the end. It was very good."

MY REVIEW
Punkyjoe81 User ID: 3773046 186698
Reviewed Oct. 22, 2009

"Very simple recipe and easily adaptable to what I had on hand. I used dry medium egg noodles from my pantry and added sliced mushrooms. Great when served with a little extra soy sauce!"

Loading Image