Shrimp And Egg Drop Soup Food

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.

EGG RIBBON SOUP WITH SHRIMP AND SPINACH

Steps:

• Bring broth to a boil in a medium saucepan. Add shrimp to soup and bring back to a boil. Add spinach and bring back to a simmer.
• Pour beaten eggs into soup in a steady stream; eggs will curdle into ribbon shaped strands. Season to taste with salt and pepper and remove saucepan from heat. Immediately ladle into soup bowls and drizzle a few drops of sesame or chili oil or chili paste into your soup. Add drops of lime juice if you wish.

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