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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Who knew that egg drop soup could be so easy? Itâs just three simple steps to this better-than-restaurant quality soup with just the right blend of veggies and shrimp. Ingredients:
4 teaspoons cornstarch |
1/2 teaspoon soy sauce |
1/8 teaspoon ground ginger |
1-1/2 cups 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 egg, lightly beaten |
1/2 pound cooked medium shrimp, peeled and deveined |
Directions:
1. 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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