Simple Shrimp Egg Drop Soup

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: 30 mins
• Serves: 4
• Yields: 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 1/2ounce) 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.