Shrimp And Egg Drop Soup Recipes

SHRIMP EGG DROP SOUP

Steps:

• In a small bowl, combine the cornstarch, soy sauce, ginger and 1/2 cup cold water; set aside., 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 until noodles are tender, 3-4 minutes longer., Drizzle beaten egg into hot soup, stirring constantly. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Add shrimp; heat through.

SIMPLE SHRIMP EGG DROP SOUP

Steps:

• In a small bowl, combine the cornstarch, soy sauce, ginger and 1/2 cup water; set aside.
• In a large saucepan, combine broth and remaining 1 cup 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.
• 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.
• Add shrimp and heat through.

SHRIMP & VEGGIE EGG DROP SOUP

Steps:

• Place chicken broth in large pot over medium-high heat. Bring to a boil, then reduce heat to simmer.
• Add bok choy stalks and mushrooms (do not add bok choy leaves until later). Cook about 4-6 minutes or until vegetables are nearly soft. Add bok choy leaves.
• Slowly pour beaten eggs into soup to form long strands of egg. Then add shrimp and cook about 2-4 minutes or until shrimp is cooked through. Add ginger and salt and pepper to taste.
• If you would like soup a thicker consistency, whisk cornstarch and about 1/2 cup of cold water together in small bowl until well combined. Slowly whisk into soup until desired consistency.
• Garnish soup with green onion if desired before serving.

SHRIMP AND EGG DROP SOUP

Steps:

• 1 Bring the chicken broth to a boil in a large soup pot over medium-high heat; add the soy sauce, garlic and ginger root
• 2 Cover and cook for 10 minutes, then discard the garlic and ginger
• 3 Add the shrimp and cook until just cooked through
• 4 Combine the cornstarch and water in a small cup (to make a slurry)
• 5 Add to the soup, stirring constantly, along with the beaten egg and scallions
• 6 Cook until slightly thickened and egg is done; season with salt and white pepper to taste
• 7 Garnish with cilantro; serve immediately