Shrimp 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

EGG DROP SOUP

Steps:

• Put chicken stock, water, garlic, cilantro, ginger, peppercorns and (if you are using) dried shrimp or scallops in a pot. Bring to a boil, then lower to a simmer. Let cook for 20 minutes.
• Strain broth into another pot, taste and adjust salt. Bring back to a simmer. In a bowl, whisk together 1 tablespoon cornstarch with Shaoxing wine or sherry. Whisk eggs with remaining teaspoon cornstarch.
• Whisk wine-cornstarch mixture into soup until combined. With the soup on a low simmer, stir once with a spoon to make a slight current. Pour in the egg-cornstarch mixture, through the tines of a fork, letting it form ribbons. Allow 10 seconds to set, then stir gently to break them up as you like.
• Top thickly with scallions and ground pepper, and serve.

EGG DROP SOUP (BETTER THAN RESTAURANT QUALITY!)

Steps:

• In a small saucepan, combine the chicken broth, soy sauce and sesame oil. Bring to a boil. Stir together the cornstarch and water to dissolve cornstarch; pour into the boiling broth. Stir gently while you pour in the egg and yellow food coloring if using. Season with chives, salt and pepper before serving.

RHONDA'S HEARTY EGG DROP SOUP

Steps:

• Bring broth to a simmer and add Shrimp, Green Onions, & Peas let simmer for 5 minutes.
• 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.
• Mix the Cold Water and corn starch to the consistency of whole milk.
• Bring to a boil and add Corn Starch / Water to thicken.

SHRIMP EGG ROLLS

Steps:

• Heat sesame oil in a skillet over medium heat. Add ginger and garlic; cook until fragrant, about 1 minute. Stir in cabbage, bean sprouts, and oyster sauce; saute until veggies start to turn translucent, about 5 minutes. Add shrimp and soy sauce, stir, and remove from heat. Set aside until filling is cool enough to handle.
• Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C).
• While oil is heating, place an egg roll wrapper on a dry work surface. Spoon about 1 tablespoon of filling onto the center of the wrapper. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly to seal. Repeat to make a few more egg rolls, wiping the work surface between each roll.
• Place several egg rolls in the hot oil and fry until wrappers are golden brown, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain while you make and cook remaining egg rolls.
• Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.

EGG DROP SOUP

Steps:

• In a large saucepan, bring broth to a boil over medium heat. Combine cornstarch and water until smooth; gradually stir into broth. Bring to a boil; cook and stir for 2 minutes or until thickened. , Reduce heat. Drizzle beaten egg into hot broth, stirring constantly. Remove from the heat; stir in onion.