• 4servings
  • 30minutes
  • 241calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B1, B2, B3, B12, H
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 teaspoons cornstarch

  2. 1/2 teaspoon soy sauce

  3. 1/8 teaspoon ground ginger

  4. 1-1/2 cups water, divided

  5. 2 cans (14-1/2 ounces each ) chicken broth

  6. 1-1/2 cups frozen home-style egg noodles

  7. 1 cup frozen broccoli florets, thawed and coarsely chopped

  8. 1/2 cup julienned carrot

  9. 1 egg, lightly beaten

  10. 1/2 pound cooked medium shrimp, peeled and deveined

Instructions Jump to Ingredients ↑

  1. Shrimp Egg Drop Soup Recipe photo by Taste of Home In a small bowl, combine the cornstarch, soy sauce, ginger and 1/2 cup cold water; set aside.

  2. 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 3-4 minutes longer or until noodles are tender.

  3. Drizzle beaten egg into hot soup, stirring constantly. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until slightly thickened. Add shrimp; heat through. Yield: 4 servings.


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