Rhonda's Hearty Egg Drop Soup |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is a spin off of an enhanced egg drop soup served at a local resturant Ingredients:
32 ounces chicken broth |
1 (4 ounce) can baby shrimp (drained) |
1/8 cup green onion, sliced into 1/4 slices |
1/3 cup frozen peas |
2 egg whites, slightly beaten |
1/4 cup cold water |
1 tablespoon cornstarch |
Directions:
1. Bring broth to a simmer and add Shrimp, Green Onions, & Peas let simmer for 5 minutes.
2. Add egg while whisking the soup to give it the 'shredded' look ( I pour the egg from a measuring cup to get a consistent flow) Let simmer for about 2 minutes.
3. Mix the Cold Water and corn starch to the consistency of whole milk.
4. Bring to a boil and add Corn Starch / Water to thicken.
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