Shrimp 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.

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.

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

Steps:

• Bring chicken broth to a boil in soup pot.
• Add 1/2 teaspoon salt & mix.
• Combine water and cornstarch; stir into boiling broth.
• Stir a small amount of hot broth into slightly beaten egg. Add egg mixture into hot broth slowly, stirring all the time. Cook until clear and slightly thickened, stirring constantly.
• Garnish with scallion.