SHRIMP EGG DROP SOUP

Shrimp Egg Drop Soup image

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

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings (1-1/4 quarts).

Number Of Ingredients 10

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

Steps:

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 : Calories 241 calories, Fat 4g fat (1g saturated fat), Cholesterol 196mg cholesterol, Sodium 1050mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.