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Hot & Sour Egg Drop Soup

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

Ingredients

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

Instructions

  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.

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