Simple Shrimp Egg Drop Soup - cooking recipe

Ingredients

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

Preparation

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.