Shrimp & Veggie Egg Drop Soup
Egg drop soup with some vegetables and shrimp for a quick and easy meal.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Yield 8 -12 (makes about 16 cups)
head of bok choy
leaves & stalks chopped separately (about 6 cups total)
(16 oz.) package mushrooms (such as baby bella), sliced
(small or medium) frozen shrimp; defrosted, peeled, & deveined
ground ginger powder
Salt & Pepper to taste
(optional): sliced green onion
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.
SNAPPY TIPS: Make sure you have all your ingredients chopped and ready before you start because this soup comes together quick.
SNAPPY SUBSTITUTIONS: Use any kind of vegetables you’d like instead of bok choy and mushrooms. Carrots, onions, corn, etc would all work well. You can also omit the shrimp and use vegetable broth for a vegetarian version or add a different protein such as chopped leftover chicken.