Bok Choy and Shrimp Egg Drop Soup

 

Egg Drop Soup

 

Egg drop soup is traditionally a Chinese soup containing wispy eggs in boiled chicken broth along with some pepper and possibly scallions.  The soup is then thickened with a bit of cornstarch.  Nothing too exciting if you ask me.  So when I make egg drop soup I add lots of flare and make a meal out of it.  This batch included fresh bok choy and carrots, frozen peas and carrots, rice noodles, scallions, and shrimp.  Ridiculously easy to throw together and quite satisfying on a cold winter night.

 

Egg Drop Soup

 

Egg Drop Soup

  • 6 cups water
  • 4 tsp Better Than Bouillon chicken base
  • 1/2 inch knob of fresh ginger, grated
  • scallion, chopped 1/4 cup
  • head of bok choy, chopped leaves and stems separated
  • 2 eggs, beaten
  • carrot, chopped 1/3 cup
  • frozen corn, 1/3 cup
  • frozen peas, 1/3 cup
  • 1/2 lb shrimp, deveined and detailed roughly chopped
  • s&p
  • 1/4 cup cornstarch dissolved in 1/4 cup water
  • Bragg liquid aminos
  1. In a pot bring water and chicken base to a boil.  Reduce heat to a simmer.
  2. Add scallion, ginger, bok choy stems, carrot, corn, and peas.  Cook for a few minutes.
  3. Pour in the egg at a slow drizzle and allow ribbons to form.  Season with s&p.
  4. Next add in noodles, they should take about 8-10 minutes to cook.
  5. 2-4 minutes before noodles are finished add in shrimp and cornstarch.
  6. Serve with Bragg liquid aminos.

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