Colorado Egg Producers


Hot & Sour Egg Drop Soup

Hot & Sour Egg Drop Soup
Prep Time: 
10 minutes
Cook Time: 
10 minutes
4 to 8 servings


2 cans (14 to 14-1/2 oz. each) ready-to-serve chicken broth
1 can (8 oz.) sliced bamboo shoots, drained
1 cup shredded carrots
1 cup frozen peas
1 can (4 oz.) sliced mushrooms, drained
1/3 cup rice wine vinegar
1 Tbsp. soy sauce
3/4 tsp. pepper
1/4 cup cold water
2 Tbsp. cornstarch
4 EGGS, well beaten4 EGGS, well beaten


  1. COMBINE broth, bamboo shoots, carrots, peas, mushrooms, vinegar, soy sauce and pepper in large saucepan; bring to a boil. REDUCE heat; simmer 5 minutes.
  2. MIX water and cornstarch in small bowl until dissolved. Slowly STIR into hot soup.
  3. While gently stirring soup, slowly POUR IN eggs. REMOVE from heat immediately and serve.

CEP Member Area