Shrimp Egg Drop Soup
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings (1-1/4 quarts).
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
Ingredients
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4 teaspoons cornstarch
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1/2 teaspoon soy sauce
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1/8 teaspoon ground ginger
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1-1/2 cups cold water, divided
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2 cans (14-1/2 ounces each) chicken broth
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1-1/2 cups frozen home-style egg noodles
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1 cup frozen broccoli florets, thawed and coarsely chopped
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1/2 cup julienned carrot
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1 large egg, lightly beaten
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1/2 pound cooked medium shrimp, peeled and deveined
Directions
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1.
In a small bowl, combine the cornstarch, soy sauce, ginger and 1/2 cup cold water; set aside.
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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 until noodles are tender, 3-4 minutes longer.
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3.
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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