Photo: Egg Drop Shrimp Noodle Soup Recipe
Ingredients
- 3 quarts chicken broth
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon soy sauce
- 1 teaspoon fish sauce
- 2 cups sliced shiitake mushrooms
- 1 cup enoki mushrooms
- 1 cup shredded carrots
- 2 teaspoons grated garlic
- 1 tablespoon grated ginger
- 1/2 cup sliced scallions
- 1 cup shredded leftover chicken meat
- 1/2 cup cilantro leaves, plus additional for garnish
- 1/2 cup bean sprouts
- 1 package bean thread noodles, soaked in warm water until soft
- 2 eggs, beaten
- 1 lime, juiced
Directions
In a large soup pot, bring chicken stock to a boil.
Add shrimp, soy sauce, fish sauce, shiitakes and enoki mushrooms. Cook until mushrooms soften about 2 minutes. Add carrots, garlic, ginger, and scallions. Cook for 1 more minute.
Add chicken meat, 1/2 cup cilantro, bean sprouts, noodles, and beaten eggs. Cook an additional 2 minutes. Add lime juice and garnish with additional cilantro.
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By thedadcook
on March 22, 2011
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This is a great dish! My 7 & 4 year old kids loved eating this so much that we had it twice about a week and half apart. Easy to prepare as well. On the down side I did not think that the mushrooms added anything to it.
By Dish Diva
Idaho Falls, ID
on January 05, 2009
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Forget the takeout and stay home and make this; in less time than it would take I might add. I didn't have any bean sprouts in my panty so I subbed bamboo shoots. The addition of the acid in the lime juice had me pushing the solids away to get at the broth. I also added some Sriracha hot chili sauce to my bowl to "kick it up a notch"!
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