Ingredients
4 teaspoons cornstarch1/2 teaspoon soy sauce1/8 teaspoon ground ginger1-1/2 cups cold water, divided2 cans (14-1/2 ounces each) chicken broth1-1/2 cups frozen home-style egg noodles1 cup frozen broccoli florets, thawed and coarsely chopped1/2 cup julienned carrot1 large egg, lightly beaten1/2 pound cooked medium shrimp, peeled and deveined
Preparation
In a small bowl, combine the cornstarch, soy sauce, ginger and 1/2 cup cold water; set aside.
In a large saucepan, combine broth and remaining water. Bring to a simmer; add noodles. Cook, uncovered, for 15 minutes. Add broccoli and carrot; simmer until noodles are tender, 3-4 minutes longer.
Drizzle beaten egg into hot soup, stirring constantly. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Add shrimp; heat through.
