Shrimp & Veggie Egg Drop Soup — an easy, healthy Chinese-style soup with bok choy, mushrooms, eggs, and shrimp.
Shrimp & Veggie Egg Drop Soup is a simple, nourishing twist on classic egg drop soup. Traditional versions are often just broth and eggs with a few seasonings, but this version adds shrimp, mushrooms, and bok choy for extra flavor, texture, and nutrition. It’s quick to prepare and works well for a fast weeknight meal, light lunch, or starter.
This recipe is flexible: swap or add vegetables and proteins according to what you have on hand. Leftover cooked chicken, sliced carrots, corn, or bell pepper would all work nicely. I added bok choy for its crisp stalks and tender leaves — it cooks quickly and brightens the soup. When using fresh bok choy, separate stalks from leaves and rinse well to remove any grit.
Make a large pot and portion it into smaller containers to freeze for quick meals later. The soup reheats well and keeps its flavor when thawed.
Below is a concise, SEO-friendly recipe block with ingredient amounts, instructions, and helpful notes to get you started.
Shrimp & Veggie Egg Drop Soup
Ingredients
- 12 cups chicken broth
- 1 head bok choy, leaves and stalks chopped separately (about 6 cups total)
- 16 ounces mushrooms (such as baby bella), sliced
- 4 large eggs, beaten
- 2 pounds frozen shrimp (small or medium), defrosted, peeled, and deveined
- 1 teaspoon ground ginger (or 1 tablespoon fresh grated)
- Salt and pepper to taste
- 1/2 cup cornstarch (optional, for thickening)
- Garnish (optional): sliced green onion
Instructions
- Place chicken broth in a large pot over medium-high heat. Bring to a boil, then reduce heat to a simmer.
- Add the bok choy stalks and sliced mushrooms (hold off on the bok choy leaves). Cook 4–6 minutes, until the stalks and mushrooms are nearly tender, then add the bok choy leaves.
- Slowly pour the beaten eggs into the simmering soup while stirring gently to form long egg ribbons. Add the shrimp and cook 2–4 minutes, until the shrimp are opaque and cooked through. Stir in ginger and season with salt and pepper to taste.
- For a thicker soup: whisk the cornstarch with about 1/2 cup cold water until smooth, then slowly whisk into the soup until it reaches the desired consistency.
- Garnish with sliced green onions if desired and serve hot.
Notes
Tips: Have all ingredients prepped before you start; this soup cooks quickly. Taste the broth before adding salt because store-bought broths can be salty.
Substitutions: Use any vegetables you like—carrots, corn, snap peas, or sliced bell pepper all work. Omit shrimp and use vegetable broth for a vegetarian version, or swap in leftover cooked chicken or tofu for a different protein.
Storage: Refrigerate for 3–4 days or freeze in portions for up to 2–3 months. Reheat gently; if frozen with cornstarch-thickened broth, you may need to stir and adjust consistency with a splash of water or broth.
Nutrition
Estimates per serving: Calories 97 kcal; Carbohydrates 3 g; Protein 15 g; Fat 2 g; Sodium varies by broth used. Use ingredient labels and portion sizes for the most accurate values.