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Shrimp Egg Drop Soup

Source of Recipe

From "Taste of Home Half Homemade"


Recipe Introduction

"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."

List of Ingredients

â—¦ 4 teaspoons cornstarch
â—¦ ½ teaspoon soy sauce
â—¦ â…› teaspoon ground ginger
â—¦ 1 ½ cups cold water, divided
â—¦ 2 cans (14 ½ ounces each) chicken broth
â—¦ 1 ½ cups frozen home-style egg noodles
â—¦ 1 cup frozen broccoli florets, thawed and coarsely chopped
â—¦ ½ cup julienned carrot
â—¦ 1 large egg, lightly beaten
â—¦ ½ pound cooked medium shrimp, peeled and deveined


Recipe

In a small bowl, combine the cornstarch, soy sauce, ground ginger, and ½ 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 the broccoli and carrot; simmer until noodles are tender, 3 to 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 the shrimp; heat through.

Makes 4 servings

Takes: 30 minutes