SIMPLE SHRIMP EGG DROP SOUP

Simple Shrimp Egg Drop Soup image

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.

Provided by HokiesMom

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

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

Steps:

In a small bowl, combine the cornstarch, soy sauce, ginger and 1/2 cup water; set aside.
In a large saucepan, combine broth and remaining 1 cup water. Bring to a simmer; add noodles. Cook uncovered for 15 minutes.
Add broccoli and carrot; simmer 3-4 minutes longer or until noodles are tender.
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.
Add shrimp and heat through.

Nutrition Facts : Calories 192.7, Fat 4.2, SaturatedFat 1.1, Cholesterol 151.2, Sodium 209.2, Carbohydrate 18.9, Fiber 2.1, Sugar 1.8, Protein 20.5

*** Explore more Simple Shrimp Egg Drop Soup Recipes »

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