Who knew that egg drop soup could be so easy? It’s only three simple steps to this better-than-restaurant-quality soup with just the right blend of veggies and shrimp.
—TASTE OF HOME TEST KITCHEN
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
4 teaspoons cornstarch
1/2 teaspoon soy sauce
1/8 teaspoon ground ginger
1 1/2 cups cold 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 large egg, lightly beaten
1/2 pound cooked medium shrimp, peeled and deveined
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 the 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 cooked shrimp; heat through.