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Shrimp Egg Drop Soup

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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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