Simple Shrimp Egg Drop Soup |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Found this recipe in the Dec. 2009 Simple & Delicious magazine. 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.
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