Shrimp Veggie Egg Drop Soup Recipes

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SIMPLE SHRIMP EGG DROP SOUP



Simple Shrimp Egg Drop Soup image

Posted for ZWT6 for the Asian region. My hubby is so happy I'm part of ZWT this year as now I'm posting recipes that I can't eat (seafood allergy) but he can! Found this recipe in the Dec. 2009 Simple & Delicious magazine.

Provided by HokiesMom

Categories     Clear Soup

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 10

4 teaspoons cornstarch
1/2 teaspoon low sodium soy sauce
1/8 teaspoon ground ginger
1 1/2 cups water, divided
2 (14 1/2 ounce) cans low sodium chicken broth
1 1/2 cups frozen home-style egg noodles
1 cup frozen broccoli florets, thawed & coarsely chopped
1/2 cup carrot, julienned
1 egg, beaten
1/2 lb cooked medium shrimp, peeled and deveined

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.

Nutrition Facts : Calories 192.7, Fat 4.2, SaturatedFat 1.1, Cholesterol 151.2, Sodium 209.2, Carbohydrate 18.9, Fiber 2.1, Sugar 1.8, Protein 20.5

SHRIMP & VEGGIE EGG DROP SOUP



Shrimp & Veggie Egg Drop Soup image

Egg drop soup with some vegetables and shrimp for a quick and easy meal.

Provided by Lisa Huff

Categories     Soup

Time 30m

Number Of Ingredients 9

12 cups chicken broth
1 head bok choy (leaves & stalks chopped separately (about 6 cups total))
16 ounces mushrooms ((such as baby bella), sliced)
4 large eggs (beaten)
2 pounds frozen shrimp ((small or medium) defrosted, peeled, & deveined)
1 teaspoon ground ginger powder
Salt & Pepper to taste
1/2 cup cornstarch ((optional))
Garnish ((optional): sliced green onion)

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.

Nutrition Facts : Calories 97 kcal, Carbohydrate 3 g, Protein 15 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 189 mg, Sodium 1139 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SHRIMP EGG DROP SOUP



Shrimp Egg Drop Soup image

Who knew that egg drop soup could be so easy? Only three simple steps will give you this better-than-restaurant-quality soup with just the right blend of veggies and shrimp. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings (1-1/4 quarts).

Number Of Ingredients 10

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

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.

Nutrition Facts : Calories 241 calories, Fat 4g fat (1g saturated fat), Cholesterol 196mg cholesterol, Sodium 1050mg sodium, Carbohydrate 30g carbohydrate (3g sugars, Fiber 2g fiber), Protein 18g protein.

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