Simple Shrimp Egg Drop Soup

Submitted by HokiesMom

"Posted for ZWT6 for the Asian region. My hubby is so happy I'm part of ZWT this year as now I'm posting recipes that I can't eat (seafood allergy) but he can! Found this recipe in the Dec. 2009 Simple & Delicious magazine."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 4

ingredients

• 4 teaspoons cornstarch
• 1⁄2 teaspoon low sodium soy sauce
• 1⁄8 teaspoon ground ginger
• 1 1⁄2 cups water, divided
• 2 (14 1/2 ounce) cans low sodium chicken broth
• 1 1⁄2 cups frozen home-style egg noodles
• 1 cup frozen broccoli florets, thawed & coarsely chopped
• 1⁄2 cup carrot, julienned
• 1 egg, beaten
• 1⁄2 lb cooked medium shrimp, peeled and deveined

directions

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 1 cup water. Bring to a simmer; add noodles. Cook uncovered for 15 minutes.
3. Add broccoli and carrot; simmer 3-4 minutes longer or until noodles are tender.
4. Drizzle beaten egg into hot soup, stirring constantly. Stir in cornstarch mixture and add to the pan then bring to a boil; cook and stir for 2 minutes or until slightly thickened.
5. Add shrimp and heat through.

Reviews

[Sydney Mike]

Once in a great while, when we're out for dinner, I try egg drop soup, & although it's OK, it isn't usually something to rave about! Well, not here, with this soup, & that's probably due to the inclusion of the broccoi, the carrot AND the shrimp! I did cut most of the ingredients back by half, since there were just 2 of us, however, I did include a generous 1/3 lb of the shrimp! A WON-DER-FUL keeper of a recipe, & thanks for sharing it! [Made & reviewed while in Asia with ZWT6]