Shrimp & Veggie Egg Drop Soup an easy healthy Chinese soup recipe with bok choy, mushrooms, eggs, and shrimp.
Shrimp & Veggie Egg Drop Soup, an easy healthy Chinese soup recipe! Whenever I get Egg Drop Soup, I always tell myself I should start making it more often at home. I used to make Egg Drop Soup all the time, then not sure what happened. The basic recipe is usually just broth and eggs and maybe some seasonings or green onions. You can make Egg Drop Soup in no time! It’s a very quick and easy recipe and perfect for a quick weeknight meal!
I decided to take the basic Egg Drop Soup recipe and make it a little more gourmet adding shrimp, mushrooms, and bok choy. You can add any kind of vegetables or proteins you like. It would be a great way to use up leftover chopped chicken or any vegetables you have on hand.
I have to admit this was probably the first (or close to first) time I’ve ever bought and cooked fresh bok choy at home. I think I’m hooked! It’s really easy to prepare and would be a great addition to many stews, soups, and other dishes. Be sure to separately the stalks and clean them all well though because they can be a little sandy.
Make a big batch of this soup and freeze in small containers for an easy meal anytime!
You might also like this Egg Roll Soup or Creamy Parmesan Cauliflower Soup!
Shrimp & Veggie Egg Drop Soup
Ingredients
- 12 cups chicken broth
- 1 head bok choy leaves & stalks chopped separately (about 6 cups total)
- 16 ounces mushrooms (such as baby bella), sliced
- 4 large eggs beaten
- 2 pounds frozen shrimp (small or medium) defrosted, peeled, & deveined
- 1 teaspoon ground ginger powder
- Salt & Pepper to taste
- 1/2 cup cornstarch (optional)
- Garnish (optional): sliced green onion
Instructions
- 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.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
About Lisa Huff
Lisa Huff is a Cookbook Author, Freelance Recipe Developer, Food Photographer, Blogger/Writer, and award-winning home chef. She loves creating unique recipes from healthy to decadent including cocktails, appetizers, main dishes, dessert recipes and more and has appeared on various shows, publications, and websites.
We made this last week and it was amazing.
We used spinach,Because we love spinach.
Used 7 eggs for additional protein.
I poured eggs through a slotted spoon to form long velvety noodles.
We also used a large bunch on green onions for garnish and flavor.
My better half requested we do this often.
Thanks for the recipe.
Happy to hear you both enjoyed! Thank you! :)
I love this simple soup. My mum use to cook this almost every week. The only difference is, she use anchovies or dried shrimp iso fresh shrimp. But I believe it taste almost the same as the basics are the same.
This looks very delicious. I love food with Asian flavors.