Simple Shrimp Egg Drop Soup

• 4 teaspoons cornstarch
• 1/2 teaspoon low sodium soy sauce
• 1/8 teaspoon ground ginger
• 1 1/2 cups water, divided
• 2 (14 1/2 ounce) cans low sodium chicken broth
• 1 1/2 cups frozen home-style egg noodles
• 1 cup frozen broccoli florets, thawed & coarsely chopped
• 1/2 cup carrot, julienned
• 1 egg, beaten
• 1/2 lb cooked medium shrimp, peeled and deveined

1. In a small bowl, combine the cornstarch, soy sauce, ginger and 1/2 cup water; set aside.
2. In a large saucepan, combine broth and remaining 1 cup water. Bring to a simmer; add noodles. Cook uncovered for 15 minutes.
3. Add broccoli and carrot; simmer 3-4 minutes longer or until noodles are tender.
4. Drizzle beaten egg into hot soup, stirring constantly. Stir in cornstarch mixture and add to the pan then bring to a boil; cook and stir for 2 minutes or until slightly thickened.
5. Add shrimp and heat through.

cornstarch, soy sauce, ground ginger, water, chicken broth, egg noodles, frozen broccoli, carrot, egg, shrimp

Taken from www.food.com/recipe/simple-shrimp-egg-drop-soup-424923 (may not work)