Egg Drop Soup with Shrimp

Egg Drop Soup with Shrimp


Makes 6 to 8 servings.


6 cups chicken stock

Salt and freshly ground white pepper to taste

Pinch of cayenne pepper

½ cup frozen peas

16 medium shrimp peeled and deveined

2 tablespoons cornstarch mixed with ¼ cup cold water

2 eggs, lightly beaten with 1 teaspoon soy sauce

2 green onions, thinly sliced


Heat chicken stock, salt, pepper and cayenne pepper in uncovered wok at 225°F to just under a boil.

Add peas; cook 1 minute.

Add shrimp; cook until pink.

Add cornstarch mixture, stirring until slightly thickened.

Turn wok OFF; swirl in eggs using fork. Garnish with onions; serve immediately.

Previous Post Next Post

  • West Bend Admin