Shrimp Egg Drop Soup

As promised last Saturday, here is the simple shrimp egg drop soup recipe.

Ingredients (in the order you’ll need them):

Makes 4 servings. Prep time: 10 minutes. Cooking time: 20 minutes

  • 1 tbsp. cornstarch
  • 1 tbsp. water
  • 1 tbsp. canola oil
  • 1 cup mushrooms, sliced
  • 3 1/2 cups low-sodium veggie broth
  • 1/4 cup rice vinegar
  • 2 tbsp. soy sauce
  • 1 tsp. sugar
  • 1 tsp. grated fresh ginger
  • 12 ounces fresh or frozen peeled and deveined shrimp
  • 1/4 cup frozen peas, thawed
  • 1/4 cup shredded carrot
  • 1 large egg, beaten



In a small bowl, combine cornstarch and water; set aside.

In a large skillet, heat oil over medium heat. Add mushrooms; cook and stir for 3 minutes or until tender.


Stir in broth, vinegar, soy sauce, sugar, and ginger. Bring to boiling; reduce heat. Simmer, covered for 1 minute.


Add reserved cornstarch mixture. Cook and stir until thickened and bubbly. Cook and stir for two more minutes. Stir in peas and carrot. Pour egg into soup in a steady stream, stirring a few times to create shreds.


Weekend lunch perfection.


We just ate two servings each, so there were no leftovers. Would make a good packed lunch for work, too if you can save half of it.


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Filed under dairy-free, gluten-free, low carb, recipes, seafood

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